Served with creamy, sweet mashed potato and lightly boiled whole baby leeks, guinea fowl is magnificent with a rich, creamy whisky sauce. If you don’t like the flavour of whisky, then substitute brandy, Madeira or Marsala. Or, to make a non-alcoholic version, use freshly squeezed orange juice instead. Garnish with fresh thyme sprigs or other fresh herbs.
2 guinea fowl, each weighing about 1kg/2 1/4lb
90ml/6 tbsp whisky
150ml/1/4pint/2/3cup well-flavoured chicken stock
150ml/1/4pint/2/3cup double (heavy) cream
1. Preheat the oven to 200oC/400oF/Gas6. brown the guinea fowl on all sides in a roasting pan on the hob (stovetop), then turn it breast uppermost and transfer the pan to the oven. Roast for about 1 hour, until the guinea fowl are golden and cooked through. Transfer the guinea fowl to a warmed serving dish, cover with foil and keep warm.
2. Pour off the excess fat from the pan, then heat the juices on the hob and stir in the whisky. Bring to the boil and cook until reduced. Add the stock and cream and simmer again until reduced slightly. Strain and season to taste.
3. Carve the guinea fowl and serve on individual plates, arranged around the chosen vegetable accompaniments. Sprinkle with plenty of freshly ground black pepper. Spoon a little of the sauce over each portion and serve the rest separately.