Guinea Fowl with Red Wine

Ingredients:
1 Guinea Fowl, trussed
2 tbsp Oil
1 Small Red Cabbage, finely shredded
450g/1lb Peeled Chestnuts
450g/1lb Apples, peeled, cored and sliced
150ml/5fl.oz. Red Wine
150ml/5fl.oz. Fresh Chicken or Game Stock
Salt and Pepper

Instructions

1. Heat the oil in a large flameproof casserole, add the guinea fowl and brown on all sides. Remove and set aside.

2. Add the cabbage to the casserole and fry for a few minutes then add the chestnuts and apples. Place the bird on top, add the wine, stock, salt and pepper. Cover and cook over a low heat for 2 hours until the cabbage and chestnuts are cooked. Serve immediately.