Guinea fowl Cream And Lemon

Preparation:

Preparation: Clean and wash the guinea fowl. Dry it carefully. Cut it into pieces and brown them over high heat with the butter. Salt and pepper. Cover, lower the heat and cook for about an hour. A quarter of an hour before the end of cooking, add the cream and mix well so that it is absorbed by the meat. Arrange on serving plate and sprinkle with lemon juice. Accompanying wines: Botticino DOC, Cerveteri Rosso DOC, Vesuvio Lacryma Christi Rosso DOC.