Rosemary Guinea Fowl
Peel potatoes, rinse and cut into pieces. Rinse guinea fowl and pat dry. Season inside and out with salt and pepper and place 2 branches of rosemary inside. Sprinkle guinea fowl with butter and fry until golden brown in a hot, non-stick pan.
Place on a buttered baking sheet with potatoes and season with salt and pepper. Cook for about 2 hours at 80°C (approximately 175°F). Sprinkle with butter as needed. During the last 20 minutes sprinkle with remaining rosemary. Serve.