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2 x guinea fowl about 1kg each 1 x salt and freshly grnd black pepper extra virgin olive oil fresh parsley (or possibly thyme) sauce: 450 ml guinea fowl or possibly good chicken stock 3 Tbsp. comflour 100 ml port 3 Tbsp. redcurrant telly 2 Tbsp. soy sauce [...]
Read the recipe at cookeatshare.com
