Recipe: Guinea Fowl with Beaujolais Nouveau

the evening before

1- Place the guinea fowl pieces in a container, cover with wine, sliced carrots, onions and shallots, the 50 g of blackcurrants, thyme and bay leaf, salt and a few crushed peppercorns with the bottom of a saucepan, salt, cover and keep chilled.
the next day:

2- Preheat your oven to 190°C (gas mark 6).

3- Drain the guinea fowl pieces and garnish in a strainer and keep the wine aside.

4- Heat your casserole dish, add butter and oil or the diced fatty bacon, when it is nicely browned, place your guinea fowl pieces and brown them on both sides then add the garnish and cover. Let cook for five minutes gently.

5- Then add the flour and stir (singer) letting it cook 2 to 3 minutes, then add the wine from the marinade mix well with a wooden spatula then bring to a boil and test your seasoning, place in the oven covered for 30 minutes.

6- 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 everything is hot, add the blanched lardons, brown them for two minutes then add the mushrooms, salt (lightly) and pepper and let cook uncovered for five minutes then transfer (with the juice) to a small bowl.

7- Your guinea fowl is cooked, using a fork and a skimmer remove the pieces