Carcass Guinea fowl is not very big, if it is certainly not the factory:) 1.2 kg average weight. Took the fowl to the game, because the meat tastes like chicken, but tougher and darker

Divide the carcass into pieces a La carte

Marinate the meat in spices. I love to put different herbs and experimenting with flavors, but you can add the traditional chicken spices. But unchanged to the fowl must go garlic. Do not regret it. Photo: the analogue of saffron (safflower), needles of rosemary, garlic, long pepper, oregano.

Slice onions and chop garlic and add to meat, pour the white wine, season with salt. Let the meat marinate while you clean the potatoes. Cut potatoes into large pieces in a roaster, fry the pieces of Guinea fowl in vegetable oil. Leave to stew under a lid for 45 minutes. Add the potatoes and a little water, and simmer for another 15 minutes until cooked potatoes.

Serve hot, ideal with fresh tomatoes and garlic. Bon appetit"