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Braised Guinea Fowl Recipe

Braised Guinea Fowl Recipe

Braised Guinea Fowl Recipe

Ingredients :

    • 2 lbs. 3 oz. (1 kg) guinea fowl
    • 7 oz. (200 g) cabbage
    • 5 oz. (150 g) porcini mushrooms
    • 1/3 cup plus 11/2 tbsp. (100 ml) white wine
    • 1 sprig fresh rosemary
    • 2 cloves garlic
    • 31/2 tbsp. (50 ml) extra virgin olive oil
    • 1 tbsp. minced fresh parsley
    • salt and pepper

Method :

    1. Heat the oven to 350°F (180°C). Season the outside of the guinea fowl with salt, rub with some of the oil, and put the the rosemary and garlic inside the cavity. Put the guinea fowl in a baking pan and roast for 30 minutes. Bring a saucepan of well-salted water to a boil.
    2. Blanch the cabbage in the boiling water for 3 to 4 minutes. Drain and reserve the cooking water. Roughly chop the cabbage, and clean and dice the mushrooms. Heat a bit of the oil in a skillet until hot. Add the mushrooms, the remaining clove garlic, and the rosemary, and sauté. Add the cabbage, season with salt and pepper, and let cook for a few minutes. Pour in some of the cabbage cooking water. When the guinea fowl is done, remove it from the oven and cut it into 8 pieces. Transfer to the pan of vegetables and let everything stew for about 20 minutes. To serve, transfer to individual plates, sprinkle each serving with freshly ground black pepper, and drizzle with extra-virgin olive oil.

4 Servings
Preparation : 20 minutes
Cooking : 50 minutes