I have two guinea fowl supremes...

[CountessDracula]

ie breast with bone in

Anyone got good recipe? I have lots of bits and pieces eg bacon, porcini, normal mushrooms, leeks, pine nuts, cheese, every sauce/vinegar imaginable.....

I just need some inspiration!

Surely not jar or packet sauces?

oh yes I could smear with a jar of snot and shake some monosodium glutamate over them, good idea
Now seriously, come on you lot.....

OK CD! Nigel says to wrap your birdies in bacon, basting it with sage and thyme and a few juniper berries (squashed). The American version says to roast at 400 degrees till juices run clear. Take off bacon for last 10 minutes of roasting to brown them. Deglaze pan with a glass of Madeira.

Thanks sunny

I have no juniper berries but have sage and thyme but sadly dried.

Think I will stuff with chopped bacon, mushrooms and pine nuts and pan fry then roast and make a deglazed sauce (have no madeira but sherry or someting will do I bet)

You lucky thing! I would definitely roast them on the bone and make a mushroom sauce by cooking lardons of bacon until they are crispy and removing them from the pan, I would then cook a diced onion in the fat and add the mushrooms and garlic. If the porcini are dried I would soak them in a little warm water and add them to the pan. I would then add a hefty slug of brandy or whisky or white wine and flame that. Then I would add a little of the porcini soaking water and allow it to reduce a little. I would then add some double cream and salt and pepper and allow to reduce a little more. Serve with mashed potatoes and braised leeks.

Welcome CD! I don't have any juniper berries here, but I thought maybe they were quite popular in the UK (what do I know?). Your version sounds delish, enjoy your dinner!

Here Here Carmenere! Hey, my cookbook as been published, and you are in it! I will be popping up a thread once I can verify that the jacket cover is up on the web.

Welldone on the book Sunchowder! I'm delighted to be in it!

oooh carmenere that all sounds yum (apart from the cream, not into creamy sauces but would be deeeelish anyway withougt!

It would still be yum without the cream but to make it even more lush you can just swirl in a lump of butter just before serving it. It makes the sauce all shiny and rich!!!

CARMENERE!!!!!!!!!! I AM SUPPOSED TO BE ON A DIET GGRREEEERRERERERRR