Ingredients
1 guinea fowl, cut (1.4 kg)
4 shallots
1 full tbls flour
200g of smoked bacon
30g dried porcini
100 ml brandy
100 ml white wine
300 ml filtered rehydration water
1 tbls parsley
Olive oil
Salt, black pepper

Preparation
Cover the dried porcini with lukewarm water and rehydrate for 30minutes.
Drain the mushrooms, filter the rehydration water and set it aside.
Salt and pepper the pieces of guinea fowl.
Thinly cover the bottom of a stew pan with olive oil and brown the guinea fowl over a medium flame for around 10minutes.
Peel and chop the shallots.
When the guinea fowl is well-browned, add in the shallots and flour, mix well and cook for an additional 5minutes.
Remove the guinea fowl from the stew pan and dispose of any grease that formed in the stew pan.
Immerse the smoked bacon in a pot of boiling water for 20 secs, then drain.
Add the bacon and rehydrated mushrooms to the stew pan
Add salt and pepper to taste and cook for an additional 5minutes while stirring occasionally.
Add the brandy and white wine to the stew pan
Bring to a boil for 1 minute, then add the filtered rehydration water and the browned guinea fowl.
Mix, cover, and cook for an additional 25 minutes
Add the parsley when cooking is complete.
Remove the guinea fowl breasts 10 minutes before the thighs to avoid over cooking.
Serve hot with vegetables of your choice.