Pot Roasted Guinea Fowl With Calvados Cream And Apples

• 1 free range guinea fowl (plump)
• 1 tablespoon butter
• 2 tablespoons calvados
• 2 shallots (peeled and finely chopped)
• 1 garlic clove (chopped)
• 3 cox's apples (medium sized unpeeled)
• 175 ml dry cider
• 1 teaspoon sage (chopped, plus a few extra left whole)
• 150 ml double cream (or creme fraiche)
• salt
• pepper

1. heat butter in a large deep saucepan (that has a tight fitting lid for later) on medium heat until it starts to foam, season bird and and brown in hot butter turning the bird using a cloth to protect your hands.
2. at this stage when bird is sitting upright again, warm calavdos in a ladle over a direct heat, turn flame out and set to light the warm calvados using a long match and pour over the guinea fowl.
3. when flames have died down add shallots and garlic anmd keeping heat low let them soften whilst you prepapre apples .
4. remove cores form apples and cut into 1cm rings, asd you slice them add to the pan tucking them all around.
5. now pour in the cider, add teh chopped sage and some seasoning, put on tight lid and let it cook very gently for one hour.
6. When the bird is cooked remove and take to carving board and cover, simmer apples til liquid has almost evaporated, then add the cream the apples giving it a good shake, then turn heat off.
7. crave guinea folw and arrange on serving platter, spoon the apples and a few sage leaves to garnish.

range guinea fowl, butter, calvados, shallots, garlic, s apples, cider, sage, cream, salt, pepper

Taken from www.food.com/recipe/pot-roasted-guinea-fowl-with-calvados-cream-and-apples-403146 (may not work)