Cut up the guinea fowls and divide the breasts, upper legs and thighs.
Cook drumstick and thighs previously salted and seasoned with game flavouring in a hot oven until the core temperature reaches 75 °C.
Season with salt and pepper and rest for a few minutes.
In the same pan deglaze with gin, add juniper berries, assam pepper, brown stock and water to the desired consistency.
Serve it with the porcini mushrooms, the thighs with the chanterelles, and the drumstick with the mushroom mixture and the spinach quickly sautéed.
Season generously with the gin base and garnish with fresh herbs.