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Guinea Fowl with Red Wine   HT  MC  140mins

Serves 4         Hot    Poultry Game Bird  Alcohol  Fruit Vegetables  Main course   Dairy Gluten Wheat Free  Eggless

 

Ingredients:

1 Guinea Fowl, trussed

2 tbsp Oil

1 Small Red Cabbage, finely shredded

450g/1lb Peeled Chestnuts

450g/1lb Apples, peeled, cored and sliced

150ml/5fl.oz. Red Wine

150ml/5fl.oz. Fresh Chicken or Game Stock

Salt and Pepper

 

Instructions

 

1. Heat the oil in a large flameproof casserole, add the guinea fowl and brown on all sides. Remove and set aside.

 

2. Add the cabbage to the casserole and fry for a few minutes then add the chestnuts and apples. Place the bird on top, add the wine, stock, salt and pepper. Cover and cook over a low heat for 2 hours until the cabbage and chestnuts are cooked. Serve immediately.

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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