Braised Guinea Fowl with Veggies

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I never thought to cook or buy this kind of bird before, until my nearest butcher was ran out of chicken supply. And I didn’t regret that as now I can proudly say I know how to cook a Guinea Fowl.

So I decided to make a braised guinea fowl with some vegetables that I have left in my fridge. Here is my recipe:

Ingredients:

  • A whole guinea fowl, ask your butcher to cut it properly
  • Mix of wild mushrooms
  • 4 teaspoons of veal stock powder (chicken)
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 3 or 4 carrots, cut in half, then chopped 5 cm
  • 500 gr of baby potatoes, washed and keep the skin
  • 50 gr of salty butter
  • 2 tablespoons of virgin olive oil
  • 2 sprigs of rosemary
  • chopped parsley, to garnish
  • salt and black pepper for the rub.

Method:

1.

Prepare the stock using 4 teaspoons of maggie veal stock into 300ml of boiling water. Set aside.

2.

Boiled the baby potatoes  for 10 minutes. Drain it. Place some butter in pan, sauté de potatoes until their skin is golden brown. Set a side. Do the same thing with carrot – but you only need 5 minutes to boil it.

3.

Meanwhile, season the guinea fowl pieces with salt and pepper. Place the butter in a large frying pan with a tablespoon of olive oil. Fry the guinea fowl in batches until golden brown on all sides. As you cook the batches, spoon the browned guinea fowl pieces into a bowl and set aside, leaving any oil/butter in the pan, then put the shallots and garlic once the butter melt and hot. Stir fry until they golden.

4.

Add the mushrooms, and  cook over low heat until they soften. Return the guinea fowl pieces to the pan. Add the stock and rosemary, bring to a simmer for 10 minutes until the sauce has thickened slowly.

5.

Cover with foil and place in the preheat oven (180°) for 20-30 minutes.
Scatter with parsley and your dish is ready to be served! 🙂

 

 

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