Cook the Guinea fowl in a pan with oil, a garlic clove and rosemary for approximately 40 minutes (add some water or a bit of stock if the meat is becoming dry).
Add salt and pepper while cooking.
Pour in a pan the forest fruits with sugar and cook them until they are very tender and have become a sauce. Add cinnamon, cloves and douse with the wine.
Cook few more minutes until the wine is fully evaporated then filter the sauce.
Serve the Guinea Fowl with some sauce.
Then, garnish the meat with our Balsamic Vinegar Dressing with Forest Fruits for an extra touch of taste.
Finish with fresh rosemary.
