INGREDIENTS:

• 2 young farm-raised guinea fowl, 1.7 kg (3 3/4 lb.), boned and cut up
• 10 g (2 tsp.) granulated sugar
• 8 tbsp. "Kriek" Belle-Vue beer
• 2 tbsp. cherry Heering
• 2 tbsp. fresh orange juice
• 20 g (4 tsp.) red currant jelly
• 60 g (2 oz.) good reduced veal stock
• 80 g (1/3 cup) unsalted butter
• A little lemon juice
• A little bit of pitted mango or apricot in small dice
• 10 g (1/3 oz.) chopped chives
• 20 sour cherries
• A few small sticks of blanched garlic
• Salt and freshly ground pepper

Directions:

Preparing the sauce base

1. Lightly caramelize the sugar with a little water;
2. add the beer, cherry Heering, orange juice, red currant jelly and veal stock;
3. bring to a boil and let simmer for 10 minutes;
4. put through a fine-mesh strainer and set aside until needed.

Preparing the Guinea Fowl

1. Brown the seasoned guinea fowl in 40 g (3 tbsp.) butter; finish cooking in the oven, keeping the meat pink inside;
2. deglaze the cooking pan with the sauce base; whisk in the remaining butter;
3. season with salt and pepper; add a little lemon juice and the mango, cherry, chive and garlic garnish;
4. serve with the accompaniment of your choice.