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:

  1. 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.

  2. 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.

  3. 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.

  4. Pour into a serving dish, sprinkle over the parsley and serve hot with small roast potatoes.