Guinea fowl and red wine casserole

Recipe from: 8/1/1998 12:00:00 AM
Ingredients 11
Servings 4
Time 15 min

Ingredients

  • 50
    g
    butter
  • 1
    guinea fowl, cut into six
  • 100
    g
    streaky bacon, chopped
  • 2
    onions, chopped
  • 40
    g
    flour
  • 600
    ml
    red wine
  • 300
    ml
    chicken stock
  • 2
    ml
    dried tarragon
  • 100
    g
    fresh button mushrooms, sliced
  • 250
    g
    pumpkin, cubed
  • salt and freshly ground black pepper, to taste
 

Method

1 hr 10 min
 
Heat the butter in a large saucepan. Add the guinea fowl pieces and bacon and fry over a high heat to brown. Add the onions and cook for a further minute. Add the flour and cook, stirring for one minute. Stir in the wine and stock gradually. Add the tarragon, cover and allow to simmer for 30 minutes. Add the mushrooms, pumpkin and seasoning, cover and cook for a further 30 minutes, until the guinea fowl is tender. Serves: 4 Preparation time: 15 minutes Cooking time: 1 hour 10 minutes
 

Read more on: poultry  |  shallow-fry
 

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