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Pot-roast Guinea fowl: Difference between revisions
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On our many holidays in France with the | On our many holidays in France with the campervan, surfboards, boogie boards and canoes, we would often buy [[Guinea fowl]] from the supermarkets (Pintade in French). It has a flavour not unlike a very good [[Chicken|chicken]], though can often be a little dry. We eventually we discovered that covering it with streaky [[Bacon|bacon]] while [[Roasting|roasting]] improved the results. | ||
As a [[Pot roast|pot roast]], this recipe has the flavour of the bird without the dryness. | As a [[Pot roast|pot roast]], this recipe has the flavour of the bird without the dryness. | ||
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| Heat the [[Olive oil|olive oil]] and the remaining [[Butter|butter]] in a pan and sauté the bird until [[Browned|browned]], turning often | | Heat the [[Olive oil|olive oil]] and the remaining [[Butter|butter]] in a pan and sauté the bird until [[Browned|browned]], turning often | ||
| Add half of the [[Wine|wine]] and cook until it all evaporates, place a lid on the pot, lower the heat and [[Simmer|simmer]] for 50 minutes | | Add half of the [[Wine|wine]] and cook until it all evaporates, place a lid on the pot, lower the heat and [[Simmer|simmer]] for 50 minutes | ||
| Remove the [[Pancetta|pancetta]] slices from the breast and lay in the bottom of the pot, | | Remove the [[Pancetta|pancetta]] slices from the breast and lay in the bottom of the pot, replace the lid and [[Simmer|simmer]] for another 10 minutes | ||
| Remove the bird from the pot and keep warm | | Remove the bird from the pot and keep warm | ||
| Add the rest of the [[Wine|wine]] to the pot, increase the heat and cook until the liquid has reduced by half | | Add the rest of the [[Wine|wine]] to the pot, increase the heat and cook until the liquid has reduced by half | ||
| Cut the bird into pieces, arrange on a | | Cut the bird into pieces, arrange on a serving dish and pour over the juices. | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||