Angel Valley Guinea Fowl
From:	Nycole, St-Marc, Quebec, Canada
Comments:	This bird, with its a little too dry meat, must be cooked covered with fat. Guinea fowl can either be roasted or braised. Younger Guinea fowl can be sauteed, just like chicken. Any pheasant preparation is good with Guinea fowl.
Servings:	4

1 Guinea fowl Fat slices 1 1/2 ounces [45 g] butter Salt, to taste 10 ounces [310 mL] cream Lemon juice 16 ounces [500 mL] apple marmalade or applesauce [to serve]

Truss Guinea fowl. Cover Guinea fowl with fat slices. Melt butter into a casserole; brown Guinea fowl on all sides into melted butter, until golden brown. Sprinkle golden brown bird with salt. Cover casserole and simmer bird slowly, for approximately 20 minutes. Five [5] minutes before the end of cooking time, pour cream all over the bird. Just before serving, mix a little lemon juice into cooking juices. Cut and serve bird coated with sauce, along with apple marmalade or applesauce on the side.