Guinea fowl and red wine casserole

Name: Guinea fowl and red wine casserole
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 50.00 g butter; 1.00 guineafowl cut into 6; 100.00 g bacon streaky, chopped; 2.00 onion chopped; 40.00 g flour; 600.00 ml wine red; 300.00 ml stock chicken; 2.00 ml dried tarragon; 100.00 g button mushrooms sliced; 250.00 g pumpkin cubed; salt and freshly ground black pepper to taste

4 servings Prep: 15 mins, Cooking: 1 hr 10 mins

Rate this recipe

Poultry

By Food24 November 03 2009

Print Recipe

417

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

50.00 g	butter
1.00	guineafowl — cut into 6
100.00 g	bacon — streaky, chopped
2.00	onion — chopped
40.00 g	flour
600.00 ml	wine — red
300.00 ml	stock — chicken
2.00 ml	dried tarragon
100.00 g	button mushrooms — sliced
250.00 g	pumpkin — cubed
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

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