Guinea Hen with Red Wine: Faraona al Vino Rosso

• 2 tablespoons lard
• 1 onion, finely chopped
• 2 leeks, finely chopped
• 1 guinea hen, cleaned and quartered
• Salt and pepper
• 1/4 cup flour
• 1 pint good-quality red wine
• 2 tablespoons grappa
• Few gratings nutmeg
• 2 tablespoons dried mushrooms, soaked in hot water to rehydrate, then squeezed dry
• 10 new potatoes, quartered
• 1 pound sweet sausage, crumbled
• 2 tablespoons unsalted butter

1. In a Dutch oven, heat the lard over high heat and add the onion and leeks.
2. Cook over high heat until softened and browned, about 5 minutes.
3. Season the guinea hen pieces with salt and pepper and place in the pot.
4. Sprinkle the meat with the flour and cook until the meat is well browned.
5. Add the wine, grappa, and nutmeg and bring to a boil.
6. Reduce to a simmer and cook until the meat is cooked through, about 30 minutes.
7. Remove the meat from the pot and keep hot.
8. Add the mushrooms, potatoes, and sausage and cook for an additional 15 minutes, then stir in the butter, return the meat to the pan to heat through and serve with the sauce drizzled over

lard, onion, leeks, guinea hen, salt, flour, red wine, grappa, gratings nutmeg, mushrooms, potatoes, sweet sausage, unsalted butter

Taken from www.foodnetwork.com/recipes/mario-batali/guinea-hen-with-red-wine-faraona-al-vino-rosso-recipe.html (may not work)