Guinea Fowl With Cherry Sauce
|Guinea fowl||1 1⁄2 Pound (Two 700 Gram Pieces)|
|Black pepper||To Taste|
|Salt pork||4 Ounce, diced (125 Gram)|
|Onion||1 Medium, finely chopped|
|Sage||1 Teaspoon, chopped|
|Grated orange rind||2 Teaspoon|
|Long grain rice||2 1⁄2 Ounce, cooked (65 Gram)|
|Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Canned morello cherries||1 Pound, stoned and drained (500 Gram)|
|Double cream||4 Tablespoon|
Add the onion to the casserole and fry until it is soft but not brown.
Remove from the heat.
Add the onion to the pork dice, using a slotted spoon.
Stir the sage, orange rind, rice and salt and pepper to taste into the pork dice mixture.
Stuff the guinea fowl with this mixture.
Secure the opening with a skewer or trussing needle and string.
Reheat the pork fat in the casserole.
Add the guinea fowl and brown on all sides.
Pour in the stock and bring to the boil.
Cover and cook for 50 minutes to 1 hour or until the birds are tender.
Transfer the guinea fowl to a warmed serving dish and keep hot.
Bring the liquid in the casserole to the boil and boil until it has reduced to abput half the original quantity.
Stir in the cherries, cream and brandy and heat through gently without boiling.
Pour this sauce over the guinea fowl and serve.
Rub the guinea fowl inside and out with salt and pepper.
Fry the pork fat in a flameproof casserole until golden brown and it has rendered most of its fat.
Transfer the dice to a mixing bowl.