Guinea fowl in red wine

Preparation:

Preparation: In a saucepan, heat 30 g of butter with the oil, the bacon and the chopped onions. Cut the guinea fowl into pieces, flour them and brown them for a quarter of an hour in the sauce. Add salt and pepper, flavor with a pinch of nutmeg and add the wine. Cover and cook over low heat for an hour. Remove the meat from the pan and keep it warm. Dilute the cooking juices with a little warm water, add the soaked and well-squeezed mushrooms, the chopped sausage, the leftover butter and cook for 20 minutes. Serve the guinea fowl covered with the sauce. Accompanying wines: Roero “Superiore” DOC, Torgiano Cabernet Sauvignon DOC, Montepulciano D'Abruzzo “Rosso Riserva” DOC.