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Braised Guinea Fowl HT MC 125mins Serves 4; Hot Poultry Game Vegetables Alcohol Main CourseIngredients 1 Guinea Fowl 50g/2oz Butter 1 Large Onion 4 sticks Celery 175g/6oz Carrots 2 Leeks 6 Sprigs Lovage 150ml/5fl.oz. Chicken Stock 2 tbsp Vermouth Salt and Black pepper 4 tbsp Sour Cream A squeeze of Lemon Juice
Instructions 1. Cut the guinea fowl in half. Heat the butter in a flameproof casserole and brown the bird on both sides. Remove from the pan and place the cleaned and thinly sliced vegetables -onion, celery, carrots and leeks - in the casserole. Stir around until well mixed, then cook gently for 4 minutes.
2. Lay the sprigs of lovage on top of the vegetables, replace the bird, and pour over the heated stock and the vermouth. Sprinkle with salt and pepper, cover the pan, and cook gently for 1 hour 15 minutes, stirring once or twice.
3. When the bird is tender, remove it from the casserole and cut each piece in half. Lay the four quarters in a shallow dish and keep them warm. Skim off the fat from the surface of the cooled stock and throw away the lovage. Puree the stock and the vegetables in a blender, of pass through a sieve.
4. Return to a pan and add the sour cream and salt and pepper to taste. If it is a little too sweet (this will depend on the carrots) add a little lemon juice. Reheat the sauce and pour it over the bird. Serve immediately.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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