Roasted Guinea Fowl With Peverada

Recipe Ingredients

1		Guinea hen - (3 to 3 1/2 lbs)
1 section		Thyme
1/2		Lemon
6 tablespoons	90ml	Olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Red onion - finely chopped (medium)
2		Garlic cloves - thinly sliced
1		Italian Lugania sausage link - skinned, crumbled
4		Sage leaves
4 oz	113g	Chicken livers - plus
		Liver and giblets from Guinea hen
		Zest of 1 orange plus juice
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Hot chili flakes
2 tablespoons	30ml	Freshly-ground black pepper
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley

Recipe Instructions

Preheat oven to 450 degrees.

Rinse hen and pat dry. Remove liver and giblets and set aside. Place sprig of thyme and 1/2 lemon in cavity of bird, rub bird with 2 tablespoons of the 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D18) - from the TV FOOD NETWORK

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