A friend once told me that in order to ensure that guinea fowl was properly cooked was to pop it into the oven with a brick. When the brick is ready, so is the guinea fowl! The point being: make sure to marinate your birds well and long, before turning them into a casserole.
3 guinea fowl, plucked, gutted, and cut into serving pieces. Also cut the meat of the carcass.
2 large onions, chopped
3 punnets of button mushrooms, rinsed and wiped. Cut the large ones in half.
500 g frozen peas
750 ml (3 cartons) of fresh cream
2 bottles dry red wine (Tassenberg)
1 can of mushroom soup
Salt and pepper to taste
1. Marinate the birds in the wine for three days, then drain, and pat dry. Dust with flour.
2. Chop the onions, fry them in vegetable oil, and place in a casserole dish.
3. Fry the guinea fowl pieces until nicely browned, and place them on top of the onions in the casserole.
4. Brown the mushrooms and add to the casserole.
5. Season to taste.
6. Add the frozen peas and cream, and top with the mushroom soup.
7. Cover the casserole with a lid, and place in a moderate oven (180° C) for about 3 hours.
8. Switch off the oven and leave the casserole inside.
Serve with brown rice and a salad.