POM Glazed Game Bird - Guinea Fowl

Ingredients:

• Juice from 2-3 large POM Wonderful Pomegranates* or 240ml POM Wonderful 100% Pomegranate Juice
• 2 Rock Guinea Fowl (500-750g)
• Olive or vegetable oil
• 2g (1/2 tsp) salt
• 1g (1/2 tsp) crushed dried thyme
• Pinch of pepper

• GARNISH (OPTIONAL)
• 50g arils from 1 large POM Wonderful Pomegranate

Directions:

• 1. Preheat oven to 190C.
• 2. Rinse birds; pat dry. Place birds breast-side up on a roasting rack in an oiled roasting pan. Tie legs together with kitchen string. Brush birds lightly with oil; sprinkle with salt, thyme and pepper. Roast, uncovered, for 50 to 60 minutes or until tender and no longer pink, and juices run clear.
• 3. While birds are roasting, prepare fresh pomegranate juice.*
• 4. Prepare garnish Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 50g of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
• 5. Place juice in a small saucepan; sprinkle with a dash of salt. Bring to a boil; reduce heat and simmer 10 minutes. Set aside.
• 6. When birds are done, brush them liberally with some of the juice glaze. Roast 5 minutes more.
• 7. Place birds on a serving platter; sprinkle with the reserved arils. Pass remaining glaze to spoon over each serving.