Guinea Fowl with Orange Sauce

(serves 4)

1 Guinea Fowl (remove skin)
I med onion (halved and sliced)
250ml wine
125ml fresh orange juice
Approx 500ml chicken stock
Basil & Thyme to taste
3 Carrots diced
3 stalks celery diced
250gr bacon
Salt & pepper

Heat oven to 170º C (350º F)
Place guinea fowl in casserole and cover with slices of bacon. Place onion around the fowl and sprinkle with thyme and basil. Salt and pepper to taste. Pour over wine, orange juice and chicken stock so that liquid is about ½ way up the bird. Cover.
Put in oven and bring to boil. Allow 30 minutes after boiling then add vegetables and cook for another 30 minutes.

Put aside to allow bird to rest, meanwhile make sauce.

Sauce

1 tablespoon butter
1 tablespoon flour
Large pinch paprika
Tin of mandarins with juice
Sherry
3 tablespoons Marmalade

Heat butter, flour and paprika in thick based saucepan, when melted cook for 1 minute and then add juice from mandarins stirring well. Add enough sherry to make sauce consistency. Cook for a few minutes then add mandarins and heat through. Serve with guinea fowl, vegetables and potatoes or rice.

INDEX