Pot Roasted Guinea Fowl with Sage, Celery & Blood Orange

Ingredients:

2x 900/ 1100g guinea fowl.
8 blood oranges.
i bulb of selery.
1 smal hand full fresh tyme picked.
maldon sea salt and freshly ground black pepper.
1 tb olive oil.
6 cloves of garlic,whole and unpeeled.
85 g butter.
10 sage leaves.
350 ml fruity dry white wine. 

Directions:

Remove any exess fat fromthe cavity of each guinea fowl,wash thoroghly inside and out and pat dry with kithcen paper. rub the cavity with a little salt.. cut off the the two ends off the oranges, stand them on end and carefully slice off the skin once you have removed one peace off skin you can see where the flesh meets the skin slice the oranges into five or six rounds each. remove the tougher outside sticks of the celery until you reach the whith dense bulb and slice across thinly,put in a bowl mix in the tyme and asmall pinch of salt and pepper. then stuff the cavity of each guinea fowl with this filling ,pull the skin at the front of each guineea fowl cavity forward to cover the filling and tightly tie truss up.

Heat a thick bottomed pan and add the olive oil and the guinea fowl ,the skin of which has been rubbed in maldon sea salt and pepper ,seal the until lightly brown on all sides then add the garlic .butter and sage and cook for about 3/4 minutes add the whine at interval enough to keep the pan slightly moist at all times .place in oven at 225c for 45 minutes checking every 10/ 15 min and just topping up the whine as necessary. the guinea fowl will be roasted and semmi steamed.