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1
Preheat the oven to 400 degrees F. Remove the breasts from the guinea fowls and set them aside.
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2
Chop up the carcasses and legs and brown the pieces in a roasting pan in the oven, this should take about 20 to 30 minutes.
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3
Remove from the oven and place in a large stock pot.
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4
Coarsely chop up all the vegetables and put them in the pot with the browned carcass pieces.
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5
Add the garlic, the bouquet garni, the fresh thyme, and the tomato paste.
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6
Cover with water by about 2-inches.
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7
Bring to a simmer, and cook until reduced by half.
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8
Keep in mind that the slower the simmer, the better tasting the glaze will be.
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9
Once simmered, strain the contents to keep only the juices and the broth and viola!
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10
The base for your sauce.
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11
In a frying pan, melt the butter and incorporate the honey.
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12
When the mixture becomes thick and foamy, quickly brown the 4 reserved breasts on both sides, taking care not to let the honey blacken.
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13
Finish cooking the breasts in the oven on a baking sheet, about 10 minutes.
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14
To the pan, add the chopped shallots and cook for 2 minutes.
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15
Deglaze the pan with the hydromel wine, reducing for 2 to 3 minutes.
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16
Add 1 cup of the sauce base and cook until the mixture has slightly thickened.
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17
Add the dried cranberries at the last moment.
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18
Set the guinea fowl breasts on a plate dress it with gravy.
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19
*web site for US producers of hydromel wine http://www.skyriverbrewing.com
