Guinea fowl with Riesling cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash guinea fowls and pat dry. Season inside and out with salt and pepper. Peel and roughly chop the onion. Put the guinea fowl on the fat pan of the oven. Spread onion around it. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes.

2. 2

   After about 20 minutes, pour on wine and stock. Peel and wash the carrots and, depending on size, leave them whole or cut them in half lengthwise. Heat butter in a large pan. Fry the carrots for 2-3 minutes. Add just under 1/4 litre of water, bring to the boil and simmer over a high heat for 6-8 minutes. Wash the basil and pluck off the leaves, except for a little garnish. Remove guinea fowl and keep warm. Pour stock through a sieve into a pot, bring to the boil. Stir cream and flour until smooth, add and simmer for about 3 minutes. Season carrots with salt, pepper and sugar. Fold in basil leaves.

3. 3

   Remove guinea fowl and keep warm. Pour stock through a sieve into a pot, bring to the boil. Stir cream and flour until smooth, add and simmer for about 3 minutes. Season carrots with salt, pepper and sugar. Fold in basil leaves. Cut the guinea fowl into pieces. Carefully remove breast meat from the bone and cut open. Season sauce with salt and pepper. Serve everything. Garnish with the rest of the basil. Roast potatoes taste good with it.

4. 4

   Cut the guinea fowl into pieces. Carefully remove breast meat from the bone and cut open. Season sauce with salt and pepper. Serve everything. Garnish with the rest of the basil. Roast potatoes taste good with it.

5. 5

   With 6 people:

Nutrition Facts

KCAL
570 kcal

CARBS
8 g

FATS
26 g

PROTEINS
60 g