I see that the last time I cooked guinea fowl, I cut it into portions first. This may be the preferable method, because it allows you to cook the legs until tender before adding the breasts, which can dry out. But I had forgotten the lesson when I came to produce this recent version, pot-roasted whole. Still, the flavour was good, and the sauce was delicious.
1tbsp sunflower oil
2 slices streaky bacon, chopped
1 guinea fowl
1 head of garlic, separated into cloves
500g button shallots or onions, peeled
Large knob of butter
Put the sunflower oil in a heavy casserole over a low to medium heat, throw in the bacon, and fry gently, until the fat runs.
Push the bacon to one side of the casserole, and brown the guinea fowl, turning it twice and salting it as you go.
Throw in the garlic, pour in enough water to cover the base of the dish, cover, and simmer gently for 90 minutes.
Meanwhile, gently fry the shallots or onions in the butter in a heavy pan, until brown all over. Add them to the casserole dish 30 minutes before the end of cooking – you want them to be tender, but not to the point of collapse.
Put the Marsala into a small saucepan, bring to the boil, and simmer for a couple of minutes.
Remove the guinea fowl to a board. Pour the reduced Marsala into the sauce. Cut the guinea fowl into rough pieces, return them to the casserole, and serve.
Or you could serve the sauce separately. After you have removed the guinea fowl from the casserole, sieve the remaining sauce into another pan. (If you’d like to remove some of the fat from the sauce, do so now.) You could now reduce the Marsala in the casserole, add the strained sauce to it, and return to a simmer. Pour this sauce into a warmed jug.
Cut up the guinea fowl, and return it to the casserole (or put it on a serving dish, if you prefer) with the shallots, garlic and bacon.
Unless you have removed fat from the sauce in the jug, you will need to stir it a little before each pouring.