Spiced Guinea Fowl

• 2 guinea fowl, halved and trimmed
• SAUCE
• 1 clove garlic, crushed
• 2 ounces butter
• 3 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons Tabasco sauce
• 1/2 teaspoon salt
• 1/2 cup red currant jelly
• 1/2 cup orange juice
• 1/2 teaspoon ground ginger
• 1 teaspoon vegetable oil

1. Prepare the sauce by combining all the ingredients in a food processor or blender.
2. Put the guinea fowl skin side down in a baking dish and pour the sauce over.
3. Cover the dish with plastic-wrap and leave in a cool place until you are ready to cook.
4. You can do this as far ahead as the night before and refrigerate it.
5. Pre-heat the oven to moderate.
6. Discard the wrap and cover the dish with with a lid or foil.
7. Cook in the center of the oven for 20 minutes.
8. Remove the lid or foil, and turn the birds.
9. Cook uncovered for a further 20 minutes, basting once or twice with the sauce.
10. Transfer the birds to serving plates, season the sauce and spoon a little over each of the portions.
11. Serve the rest seperately.
12. This is good served with steamed rice, and it's a good way to cook pheasant or chicken quarters.

guinea fowl, clove garlic, butter, worcestershire sauce, mustard, tabasco sauce, salt, red currant jelly, orange juice, ground ginger, vegetable oil

Taken from www.food.com/recipe/spiced-guinea-fowl-71905 (may not work)