Game Bird

Ingredients
2 Guinea Fowl fresh and dressed each weighing approximately 900-1100 grams
For Game Sauce
150 grams Mirepoix (Rough Dice Of Carrots Onion And Celery)
2 Bay Leaves
2 Cloves
10 whole White Peppercorns
8 Juniper Berries
1 tablespoon Plain Flour
1 litre Chicken Stock
3 demi litre fresh Cream
2 demi litre Port or Muscat (good quality drinking)
30 grams Unsalted Butter
20 fresh Chestnuts (peeled)
60 grams sliced white Mushrooms
30 grams whole Abalone Mushrooms
For Breast Stuffing
50 grams minced Guinea Fowl flesh and White Veal (from the shoulder)
20 grams minced Guinea Fowl Liver (you could substitute chicken liver)
10 grams cleaned Walnuts
10 grams sliced Onions
3 fresh Sage Leaves
1 branch of fresh Oregano
1 whole Egg
20 mls fresh Cream
Salt
Pepper
Paprika
Nutmeg
For Spaetzli
300 grams Plain Flour
4 whole Eggs
100 mls Water approximately
Salt
Nutmeg

Method

To prepare Spaetzli:

Sift flour into a wide mixing bowl.

Make a hole in the middle and break the eggs into it.

Mix flour and egg together and slowly add the water to form a thick mixture, lifting and folding with a wooden spoon so as to aerate the mixture.

Put a large pot of salted water on to boil and when boiling, take a colander and push the mixture through it so as to form the spaetzli shapes.

Bring the water back to the boil, then drain off the spaetzli and pass through cold water, drain well again, allow to dry.

To serve, toss in a pan with whole butter.

To prepare the Guinea Fowl:

Bone the fowl first taking the legs and then the breast from the carcass.

Skin the breast and cut into it starting from the bigger side across to the smaller end.

Mince and mix all the stuffing ingredients and force it into the breast cavity using a piping bag.

Seal the leg and breast in a hot pan then finish in oven set at 230 degrees for 15-20 minutes.

To prepare the Sauce:

Roast the fowl bones, add mirepoix , spices.

Allow to colour golden then add flour and chicken stock.

Cook for 30 minutes.

Strain the stock then add the port or madeira and cook for another 10 minutes.

Add cream and cook a further 5 minutes on very low heat.

Add the mushrooms, chestnuts and chives to sauce, warm through.

Serve Spaetzli on side of plate and put sauce over the Guinea Fowl pieces (breast and leg).