Guinea Fowl In Port And Plum Marinade
|Guinea fowl||4 Pound (2 Medium Sized)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Port||1⁄4 Cup (4 tbs)|
|Raspberry vinegar||1⁄4 Cup (4 tbs)|
|Plum sauce||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Granulated sugar||1⁄2 Teaspoon|
The day before the barbecue, cut tendons at the joints of the guinea fowl.
Split the birds in half down the breast bone but leave them in one piece.
Remove giblets and clean birds thoroughly.
Place birds in a glass or ceramic dish cut-side down.
Prick the skin all over.
Mix together marinade ingredients.
Pour over birds.
Marinate, covered loosely, for at least 12 hours, turning occasionally.
Remove birds from glass dish, reserving marinade.
Place birds on well-oiled barbecue grill, bone-side down, over medium-hot coals.
Cook 25 to 30 minutes, brushing frequently with marinade.
Turn birds over and cook 25 to 30 minutes more, still brushing with marinade.
Birds will be brown and tender when cooked.