Guineafowl casserole

Fairlady
5 servings
Rate this recipe
venison

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (17)

2.00 guineafowl
500.00 ml water
6.00 cloves
2.00 bay leaves
6.00 black peppercorns
salt and freshly ground black pepper
30.00 ml butter
30.00 ml fresh chillies — 573
125.00 g bacon — chopped
1.00 green apples — diced
SAUCE
50.00 ml flour — cake
7.00 ml salt
5.00 ml freshly ground black pepper
1.00 Litres stock — chicken
25.00 ml vinegar — brown
2.00 ml brown sugar
125.00 ml cream
Tap for ingredients
Tap for ingredients

Method:

Place birds on a rack in a heavy-based saucepan with a tight-fitting lid. Add water, cloves, bay leaves, peppercorns and seasoning.
Steam in oven at 180 ºC for 3 to 4 hours, or until tender (poussins will need about 1 1/2 hours).
Reserve liquid. Remove flesh from bones in fairly large pieces.
Sauté meat in butter and oil until golden brown and juices have been absorbed. Add bacon and apple.
SAUCE: Mix dry ingredients to a paste with a little reserved stock. Add remaining ingredients, stirring continuously until sauce boils and reduces slightly. Stir in cream just before serving.
TO SERVE: Place meat on a platter, pour sauce over and serve with crisp puff pastry squares.
TOTAL KILOJOULE COUNT: 11 630 kJ (2 780 Cal). A portion: 2 325 kJ (555 Cal).



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.