Guinea fowl with sauerkraut and mushrooms

Fry or grill the guinea fowl until tender.
Heat the sauerkraut in a bit of water over low heat and keep warm.
Clean the mushrooms and slice the spring onion into thin rings.
Fry the mushrooms in a hot pan.
Add the peas and the spring onions.
Add a teaspoon of mustard and a splash of brown ale.
Serve the mushroom mixture on top of the sauerkraut or mix the two together and serve.
Slice the guinea fowl and place it on top of or next to the sauerkraut.
Serve with an optional side of pearl barley or lentils. Serve the remaining brown ale as a refreshing beverage to accompany this dish.