| |
|
|
|
| |
Poultry and Game Recipes -
Sautéed Guinea
Fowl with Tomatoes
Recipe
|
|
|
|
|
|
| |
|
Poultry and Game
Recipes
-
Sautéed Guinea
Fowl with Tomatoes Recipe
Ingredients
Serve
4
-
1.5 kg/3 lb guinea
fowl, jointed
-
50 g/2 oz butter
-
2-3 tablespoons olive
oil
-
500 g/1 lb tomatoes,
skinned, deseeded and sliced or 400 g/13 oz can
tomatoes, drained
-
salt and pepper
-
1
tablespoons chopped parsley, to garnish
-
roast potatoes,
to serve
Method:
-
Season the guinea fowl with salt and pepper. Heat
the butter and oil in a flameproof casserole. Add
the pieces of guinea fowl and brown well on all
sides over a moderate heat.
-
Lower the heat, cover with a tight-fitting lid and
cook over a gentle heat, turning the pieces of
guinea fowl from time to time, for 25-35 minutes, or
until the meat is tender.
-
Drain off most of the fat
from the pan and add the tomatoes. Cook until they
thicken slightly and then season to taste with salt
and pepper.
-
Pour into a serving dish, sprinkle over
the parsley and serve hot with small roast potatoes.
|
|
|
|
|
|
|
|
|
