Wild Plum, Dogberry, Visne Guinea Fowl

Wild Plum, Dogberry, Visne Guinea Fowl


1 guinea fowl, in this case a large one, over 2 kilos.
Clean up and cut the guinea fowl in half, placing in a large roasting pan, side down, with the giblets.
Two bunches sweet spring onion
Several sprigs tarragon
Several leaves lovage
1 tablespoon Ricard
2 glasses white wine
4 glasses water
1 cup of visne (cherry), destoned
2 cups of wild yellow-red plums, depitted
1 cup dried dogberry (zeresk)
1 cup leftover lamb gulyas broth or any broth if you have
2 teaspoons apple vinegar

Spice mix
3 juniper berries
2 piripiri
4 cloves
teaspoon kumasi cubab pepper
2 teaspoons black pepper
4 teaspoons coriander seed
4-5 teaspoon salt

Bake this mixture of spice, fruit and bird for at least three hours on medium high heat, covered with foil, turn and baste the bird occasionally, and top up with a bit of wine or water or both every half hour or so.

Served with yellow squash and new white potatoes panfried with cumin seed and fine chopped herbs (opal basil, green basil, tarragon, dill, parsley (mint and coriander would also be a nice addition, but none in market this day)).

Alternately, you can dry fry the yellow squash (no oil in Teflon till the end) add some croutons of dried bread and olive oil and rosemary and salt and garlic at the end. Very wicked.

The bird will be very astringent and tart but the juice will have penetrated the bird and made it so succulent!

Served with Maurus Tramini. Plate of Croatian cheese followed. Then out the door for Dunapark icecream.

Meal for six, with this large bird.