Guinee Volaille

The guinea fowl has silvery blue grey feathers speckled with white and is native to Africa. Similar in taste to pheasant, it can be cooked in any dish suitable for chicken, although guinea fowl tends to be leaner and can easily dry out. If roasting, cover the breast with bacon or pork caul if available

Preheat oven 325 deg.

8 small pickling onions
2 tbsp butter
2 ½ -3 lb Townsend Guinea fowl, cleaned & trussed
1 c  ½ & ½ cereal cream
Salt and pepper
1 tbsp lemon juice
1 tbsp red current jelly
Blanch the onions & drain immediate and peel off the skins. In a heavy bottomed skillet melt the butter over medium-low heat. Add the onions and guinea fowl and slowly brown the bird on all sides being careful as to not burn the butter.
Pour in the cream and season. Cover and gently simmer for 1 hr, or until the bird is cooked, basting occasionally.
Remove bird from casserole, and keep hot. Add lemon juice and jelly to sauce, stir till well blended, adjusting seasoning as needed. Divide bird into 3-4 servings, arrange on a serving plate, pour on the sauce, and serve.