Game
Norfolk, England
Serves 3-4
1 large guinea fowl, about 3 lb / 1.1k, cleaned and jointed
2 oz / 60g butter
1 large onion, peeled, finely chopped or minced
3 oz / 90g streaky bacon, derined and chopped
4 oz / 115g small button mushroom, wiped
5 fl oz / 150ml dry white wine
salt and freshly ground black pepper
watercress to garnish
Place the joints in a saucepan, cover with water, bring to the boil and simmer
for 1 hour,
skimming once or twice.
Remove the joint and allow to cool slightly. Strain the stock into
a saucepan and boil hard
until reduced to about 5 fl oz / 150ml.
Dust the joints with seasoned flour, melt the butter in a frying pan ( skillet
) and gently fry
the joints until lightly browned. Remove and keep hot. Add the onion
to the pan, adding
more butter if necessary, and fry gently until its soft and transparent.
add the bacon and fry to a light crisp, add the mushrooms and fry, stirring,
for a further minute.
Pour in the wine and reduced stock and bring to the boil, stirring. Return
the guinea fowl
joints to the pan, cover and simmer for 5 minutes, seasoning to taste.
Remove the joints and place on a warm serving dish. Spoon the sauce
over them,
and serve, garnished with the watercress.