Stuffed guinea fowl with raisins

Preparation:

Preparation: Soak the raisins in a small glass of brandy diluted with a little water. Chop the sausage, mix it with the wet and well-squeezed breadcrumbs, half the raisins, a little rosemary, thyme, chopped parsley and sage. Mix everything with an egg, salt, pepper and a pinch of nutmeg. Fill the guinea fowl with the mixture, sew up the opening, tie it with white kitchen string. In a saucepan, heat the butter with the oil and brown the bird. Salt, pepper and sprinkle with brandy. Cook over low heat for about an hour. Halfway through cooking, turn the guinea fowl and sprinkle with the leftover raisins. Cut the stuffed part into slices, remove the wings and thighs. Accompanying wines: Dolcetto Delle Langhe Monregalesi DOC, Isonzo Refosco DOC, Pollino “Superiore” DOC.