| |
|
|
|
| |
Poultry and Game Recipes -
Guinea Fowl with
Raspberries
Recipe
|
|
|
|
|
|
| |
|
Poultry and Game
Recipes
-
Guinea Fowl with
Raspberries Recipe
Ingredients
Serve
2-4
-
1 oven-ready guinea fowl
-
25 g/1 oz butter
-
2 rosemary sprigs
-
175 g/6 oz fresh
raspberries
-
1 tablespoon oil
-
4 tablespoons raspberry
vinegar
-
4 tablespoons double cream
-
salt and pepper
To garnish:
Method:
-
Season the guinea fowl
well inside and out. Put half the butter, the
rosemary and one-third of the raspberries in the
body cavity.
-
Heat the remaining butter and the oil
in a pan. Add the guinea fowl and brown on all
sides. Add the vinegar.
-
Lay the guinea fowl on its
side and cook for 20-25 minutes, then turn on to the
other side and cook for a further 20-25 minutes.
-
Transfer to a warm serving dish and keep hot.
Add the cream and salt and pepper to taste to the
pan, stirring well to dissolve the sediment.
-
Add the
remaining raspberries and heat through, without
stirring. Spoon the raspberry sauce around the
guinea fowl. Garnish with the raspberries and herbs.
|
|
|
|
|
|
|
|
|