Guinea Fowl With Mascarpone

• 1 guinea fowl
• salt
• freshly ground pepper
• 2 tablespoons mascarpone (but I add some more)
• 2 ounces unsalted butter
• 1 small onion or 1 shallot, peeled and cut into pieces
• 1 carrot, peeled and cut into pieces
• 2 celery stalks, cut into pieces
• 3-4 cloves
• a pinch of ground cinnamon
• 120 milliliters dry white wine
• 2 tablespoons white rum

1. Heat the oven to 200u0b0C/400u0b0F.
2. Singe the guinea fowl and remove as many of the stubborn quills as you can (if you buy at the supermarket, they're probably already cleaned). Wash and dry it thoroughly inside and out. Season with salt and pepper and spoon the mascarpone into the cavity.
3. Choose an oval flameproof casserole in which the bird will sit snugly. Put the butter, onion, carrot, celery, cloves and cinnamon into it and sprinkle with salt. Place the guinea fowl on the vegetables and pour over the wine and the rum.
4. Place the casserole on the heat and bring the liquid slowly to boil. Cover tha pan and place in the oven. Cook for about 1 to 1 1/4 hours, until the bird is tender.

guinea fowl, salt, freshly ground pepper, mascarpone, butter, onion, carrot, celery stalks, cloves, ground cinnamon, milliliters, white rum

Taken from food52.com/recipes/7129-guinea-fowl-with-mascarpone (may not work)