Roasted Guinea Fowl With Peverada

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1	medium	guinea hen - -- (3 to 3 1/2 lbs)
1	sprig	thyme
1/2	medium	lemon
6	tablespoons	olive oil -- divided
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1	medium	red onion -- finely chopped
2	cloves	garlic -- thinly sliced
1	link	Italian lugania sausage link -- skinned, crumbled
4	bunch	sage leaves
4	ounces	chicken livers -- plus liver
1	medium	orange plus juice -- zest of
2	tablespoons	red wine vinegar
2	tablespoons	sugar
1/2	teaspoon	cinnamon
1/2	teaspoon	hot chili flakes
2	tablespoons	freshly-ground black pepper
1/2	cup	finely-chopped Italian parsley

Preparation:

Preheat oven to 450 degrees. Rinse hen and pat dry. Remove liver and giblets and set aside. Place sprig of thyme and 1/2 lemon in cavity of bird, rub bird with 2 tablespoons of the olive oil, season inside and out with salt and pepper and place on roasting rack in roasting pan in oven. Cook for 50 minutes or until juices run clear from knife cut at thigh joint. To prepare sauce, heat 4 tablespoons olive oil in a 12- to 14-inch sauté pan over medium heat. Add onion, garlic and sausage and cook until soft but not brown. Add 2 tablespoons water, if it starts to brown. Add sage, guinea hen giblets and liver and chicken liver and continue cooking slowly for 8 to 10 minutes, or until everything is soft and gray. Add orange zest and juice, vinegar, sugar, cinnamon, chili flakes and black pepper and simmer five more minutes, mashing with a potato masher to form a fine paste. Remove guinea hen when cooked, let rest 5 minutes, carve and bring to table. Place peverada in a bowl and serve on the side. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D18)