Recipe - Roasted Guinea Fowl With Peverada

1 Guinea hen, 3 to 3 1/2
pounds
1 Sprig thyme
One half Lemon
2 tablespoon Olive oil, plus 4 T
1 md Red onion, finely chopped
2 Cloves garlic, thinly cut or sliced up
1 Link Iitalian Lugania
Sausage,Crumbled, And
Skinned
4 Sage leaves
4 ounce Chicken livers, plus liver
and giblets from guinea hen
Zest of 1 orange plus juice
2 tablespoon Red wine vinegar
2 tablespoon Sugar
One half teaspoon Cinnamon
One half teaspoon Hot chili flakes
2 tablespoon Freshly ground black pepper
2 bn Italian parsley, finely
chopped

Preheat oven to 450 degrees F.

Rinse hen and pat dry. Remove liver and giblets and set aside. Place sprig
of thyme and One half lemon in cavity of bird, rub bird with 2 tablespoons olive
oil, season inside and out with salt and pepper and place on roasting rack
in roasting pan in oven. Cook for 50 minutes or until juices run clear from
knife cut at thigh joint.

To prepare sauce, heat 4 tablespoons olive oil in a 12 to 14 inch saute pan
over medium heat. Add onion, garlic and sausage and cook until soft but not
brown. Add 2 tablespoons water, if it starts to brown. Add sage, guinea hen
giblets and liver and chicken liver and continue cooking slowly for 8 to 10
minutes, or until everything is soft and gray. Add orange zest and juice,
vinegar, sugar, cinnamon, chili flakes and black pepper and simmer five
more minutes, mashing with a potato masher to form a fine paste. Remove
guinea hen when cooked, let rest 5 minutes, carve and bring to table. Place
peverada in a bowl and serve on the side.

Yield: 4 servings

Recipe by: Molto Mario MB1D18 Posted to MCRecipe Digest V1 #611 by Sue
suechef@sover.net on May 13, 1997