The evening before:
Put the guinea fowl pieces in a container, cover with wine, carrot, finely sliced onion and shallots, 50 g (1.75 oz) of blackcurrants, thyme and bay leaf, salt and a few crushed peppercorns with the bottom of a saucepan; cover and keep cold
The next day:
1 Preheat the oven to 190° (th 6+)
2 Drain in a colander the guinea fowl pieces and garnish and keep the wine
3 Brown in a pot, in a meunière butter (butter with a drop of oil) or melted fat bacon pieces, the guinea fowl pieces browning them on both sides then add the garnish and covered cook gently for 5 minutes
4 Then add the flour and stir (singer) cooking for 2 to 3 minutes, pour the marinade wine, mixing with a wooden spatula then at boiling point, test the seasoning and place in the middle of the oven covered for 30 minutes
5 Meanwhile we will take care of the garnish:
Cut the mushrooms into quarters, then heat a pan, add a little butter and oil then when hot, add the blanched lardons, brown for 2 minutes then add the mushrooms, salt (lightly) and grind pepper and cook uncovered for 5 minutes then transfer (with the juice) to a small bowl
6 The guinea fowl is cooked: using a fork and a skimmer, remove the pieces one by one onto a plate as well as the lardons (strain), remove the bay leaf then blend the sauce for 1 minute and pass it into another pot or serving dish that goes on the heat
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