Recipe: Cherry Guinea Fowl with smooth mashed potatoes

1/2 a guinea fowl cut into sections (any gamey bird will do really)
1 piece of garlic (peeled)
1-2 tbs olive oil
1/4 cup brandy
2 tbs cherry jam
1/2 cup halved and pitted cherries
Water as necessary

4 medium/large potatoes
1/2 stick butter
Salt and pepper to taste

Cherry Guinea Fowl with Pureed Mashed Potatoes

Place the potatoes and a good pinch of salt into a pot of water. Bring to a boil and let cook until fork tender.

Then coat a large saucepan with oil. On high heat toast the garlic and then sear the outside of each piece of guinea fowl. Remove the garlic when toasted, and put into the pot with the potatoes to finish cooking. When a nice golden color is achieved on the Guinea fowl, lower the heat and add the brandy and cherry jam.  Cover and add water as the alcohol starts to evaporate.

When the Guinea fowl is cooked through and tender remove from the pan to rest. Lower the heat on the pan and add the cherries and more water and brandy if necessary. Slowly cook the liquids down until the sauce thickens. You can add a pinch of cornstarch or flour to speed up the process.

Drain the water from the potatoes (leaving about a tbs or 2 tbs of liquid). Add the butter and smash with a fork. For really smooth mashed potatoes, use a hand mixer. The starch will really break down and will give you a more liquid result. Add salt and pepper to taste.

Serve with a side salad. For lovely presentation, serve the Guinea fowl over a bed of the mashed potatoes and ladle the cherry sauce on top.  Beautiful and delicious.

-Raspberry Truffle.