Pappardelle with Guinea Fowl

I often use hare in the following recipe, but when this is not sold, between March and July, guinea fowl is a good substitute. This is an ideal recipe for using up the legs if you have made a dish for two with the breasts. Pappardelle are broad flat noodles which when cooked wind and fold themselves around a chunky meat sauce, as in this dish, basedloosely on a traditional Tuscan one. If you cannot get or make pappardelle, tagliatelle or fettuccine can be substituted.