Guinea fowl has extra flavour than rooster, fairly than pheasant or partridge.
1 guinea fowl, 2 medium onions(thinly slice) butter, olive oil, coriander chopped,50cl sherry, paprika and black pepper we regularly don’t use salt for wholesome cause.
Cooking time 40 minutes at 200’C
Serve with boiled potato and cauliflower cheese.
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