1 Whole Guinea Fowl
1 tbsp of olive oil
1 tbsp of salt
1/2 tbsp of freshly milled black pepper
100g of raisins
100ml of Lemon Gin
200g of Cumberland Sausage
200g of sliced ham
2 tbsp of mince pie filling
4 sage leaves
1 sprig of rosemary
50ml of chicken stock
50g of breadcrumbs
Drizzle the guinea fowl with olive oil and season with salt and pepper.
Place the bird in an oven proof container and roast for 60 – 90 minutes depending on the size of the bird.
Meanwhile pour the Lemon gin over the raisins in a mixing bowl and leave to soak for 20 minutes.
Add the sausage meat, chopped ham and mince pie filling.
Finally add the chopped sage, stock and breadcrumb and mix together.
Leave the stuffing to rest for 10 minutes to allow the bread crumb to soak up the moisture and allow the mixture to firm up.
Spoon the mixture in to a lined loaf tin and roast for 40 minutes until firm and golden.
When the guinea fowl is fully cooked remove from the oven and leave to rest for 10 minutes before serving.