1 guinea fowl; 3 tbs. of butter; ⅔ cup of dry white wine; 3-4 shallots; 15 cm of leek stem (white part); a handful of white grapes; 3 tbs. of Brandy; a couple of springs of rosemary; a pinch of dried thyme; 1 tbs. of lemon juice; salt, black pepper
Roast guinea fowl with herbs (Pintade rotie, Pieczona perliczka)
Mix finely chopped shallots and rosemary with softened butter and thyme, add lemon juice, salt and pepper, mix well. Spread evenly a layer of herb butter under the skin of the guinea fowl breast, then fasten poultry skin with skewers. Lay a couple of bacon slices across the breast, tying them with a butcher string. Sprinkle guinea fowl with olive oil, season with salt and pepper inside and out. Put the guinea fowl on a baking sheet on a layer of leek, chopped crosswise to the thickness of a finger, pour wine, cook in the oven for 15 minutes at 400°F (200°C). Then cook for 50 minutes at 350°F (175°C), basting the bird from time to time with cooking juices, remove the bacon and brown the skin under it for 10 minutes under a broiler. Remove the roasted guinea fowl from the oven, discard the skewers, cover with foil to keep warm. Drain and strain the contents of the pan into a saucepan, add the soaked raisins, salt and pepper, cook until thickens. Carve the guinea fowl into portions, cut breast into slices. Serve with sauce and roasted vegetables or potatoes.