Food Network: Guinea Hen with Red Wine: Faraona al Vino Rosso

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Guinea Hen with Red Wine: Faraona al Vino Rosso
Recipe copyright 2001, Mario Batali. All rights reserved.

Ingredients
2 tablespoons lard
1 onion, finely chopped
2 leeks, finely chopped
1 guinea hen, cleaned and quartered
Salt and pepper
1/4 cup flour
1 pint good-quality red wine
2 tablespoons grappa
Few gratings nutmeg
2 tablespoons dried mushrooms, soaked in hot water to rehydrate, then squeezed dry
10 new potatoes, quartered
1 pound sweet sausage, crumbled
2 tablespoons unsalted butter

Directions

In a Dutch oven, heat the lard over high heat and add the onion and
leeks. Cook over high heat until softened and browned, about 5 minutes. Season the guinea hen pieces
with salt and pepper and place in the pot. Sprinkle the meat with the flour and cook until the meat
is well browned. Add the wine, grappa, and nutmeg and bring to a boil. Reduce to a simmer and cook
until the meat is cooked through, about 30 minutes. Remove the meat from the pot and keep hot. Add
the mushrooms, potatoes, and sausage and cook for an additional 15 minutes, then stir in the butter,
return the meat to the pan to heat through and serve with the sauce drizzled over