Recipe: Guinea Fowl in Mustard Sauce

One of my favorite birds is the Guinea Fowl--it is lighter than chicken but far tastier. I normally cook it in red wine, but today I saw my jar of mustard and got inspired.

Ingredients:

-Guinea fowl

-2 Teaspoons mustard

-Olive oil

- 50 ml Rice wine vinegar (or white wine~2 oz)

-Large pinch of coriander

-Salt and white pepper

Instructions:

Preheat your oven to 180 degrees C (or 350 F). Next, thoroughly wash your guinea fowl with water (and you can even rub lemon halves and salt over it to make sure it is extra clean). My guinea fowl was so farm fresh, it still had a few little feathers on it!

In a bowl, spoon out two teaspoons of mustard. Add a drizzle of olive oil, 50 ml of the rice wine vinegar, a large pinch of coriander (my favorite spice!) and salt and white pepper to taste. Blend the sauce well and rub into the bird. Add some water to the bottom of the roasting pan (unless you've put it on a rack) and cook in the oven for an hour.

I roasted some mushroom caps in the oven with the guinea fowl. In addition, I sauteed some asparagus as well. I prefer to sautee my asparagus in a stainless steel pan in olive oil and I season them with salt and pepper when they start to turn a darker green color (about 10-15 minutes for mine, it depends on how thick they are). This is a really simple meal, especially for weekdays since the oven is doing most of the work. It also happens to be really healthy and Rosedale Diet friendly.