Heat the olive oil in a flameproof casserole dish and add the guinea fowl. Quickly fry the birds over a moderate to high heat, turning them over so that they are lightly and evenly browned on all sides. Remove the guinea fowl from the casserole dish and put them to one side.

Peel and chop the onions and the shallots and add them to the dish. Lower the heat and gently cook for about 5 minutes. Wash the red cabbage thoroughly and shred it. Add it to the casserole dish along with the raisins. Mix well and cook gently for a further 5 minutes, stirring the mixture frequently.

Crush the juniper berries and add them, with the thyme and orange peel, to the dish. Pour the stock over the dish and season with salt and freshly ground black pepper. Place both guinea fowl on top of the cabbage mixture, cover and cook in the Oven for 1 1/2 hours. Warm a dish ready for serving.

Remove the casserole dish from the Oven. Lift the guinea fowl onto the serving dish and remove all the orange peel.

Mix the wine vinegar in with the cabbage, and adjust the seasoning. Carefully spoon the cabbage around the birds and serve.