Ingredients:
2 guinea fowl, halved and trimmed
1 clove garlic, crushed
2 ounces butter
3 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/2 cup red currant jelly
1/2 cup orange juice
1/2 teaspoon ground ginger
1 teaspoon vegetable oil
Directions:
Prepare the sauce by combining all the ingredients in a food processor or blender.
Put the guinea fowl skin side down in a baking dish and pour the sauce over.
Cover the dish with plastic-wrap and leave in a cool place until you are ready to cook.
You can do this as far ahead as the night before and refrigerate it.
Pre-heat the oven to moderate.
Discard the wrap and cover the dish with with a lid or foil.
Cook in the center of the oven for 20 minutes.
Remove the lid or foil, and turn the birds.
Cook uncovered for a further 20 minutes, basting once or twice with the sauce.
Transfer the birds to serving plates, season the sauce and spoon a little over each of the portions.
Serve the rest seperately.
This is good served with steamed rice, and it’s a good way to cook pheasant or chicken quarters.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.