Guinea Fowl with Savory Sauce (Veneto)

Meat

Ingredients

Guinea fowl, dressed - 1

Bacon, thinly sliced - 2 oz

Butter

Salt

Sauce:

Olive oil - 1 cup

Lemon - 3 slices

Garlic, finely chopped - 2 cloves

Guinea fowl giblets, finely chopped

Wine vinegar - 1/2 cup

Salt and pepper

Wipe the guinea fowl inside and out with a damp cloth. Cover it with the bacon slices, securing them with toothpicks or skewers. Spread the guinea fowl generously with butter to counteract its dryness. Place in a casserole, sprinkle with salt and pot-roast very slowly on top of the stove until tender, about 45 minutes, depending on the heat and the age of the bird. Baste frequently with its own juices.

Sauce: Heat the oil, fry the lemon and garlic, add the giblets and let them brown slowly. Add the vinegar, season with salt and pepper and cook for 15 to 20 minutes. Discard the lemon slices.

When the guinea fowl is tender, cuit it into serving portions and arrange them on a heated serving dish, Pour over the sauce, boiling hot and serve immediately.

Serves 3-4