Guinea fowl
Guinea fowl meat
Guinea fowl meat is imported by Vogely, we work with the best abattoirs.
Products
Guinea fowl, ready to cook
Guinea fowl leg
Guinea fowl breast
Guinea fowl breast fillet supreme
Nutritional information
| Nutritional values | Per 100g | |
|---|---|---|
| KJ-Kcal | 1202/287 | |
| Proteins | 19 | |
| Carbohydrates | 0 | |
| Fats | 24 |
Recipes
Guinea fowl with creamy mushrooms and bacon
Difficulty : Reasonably easy
Cooking time : 1 hour
Ingredients 4 persons
- A guinea fowl from Vogely
- ½ dl cream mushrooms
- bacon
- chicken stock
- 1 dl water
- pepper
- salt
- 1 dl white wine
- laurel
- thyme
- 1 onion
Preparation
Take a cooking pot according to the size of the guinea fowl. Season the guinea fowl with salt and pepper. Put the butter in the pot and fry the guinea-fowl on three sides until golden brown.
In the meantime, cut the onion and place in the pot next to the guinea fowl. Add some thyme, bay leaf and garlic and cook over low heat under a lid for 35 to 40 minutes. Remove the guinea fowl from the pot.
Put the mushroom mixture and the bacon in the pot and fry briefly. Deglaze with the white wine and water and stir the deposits with a whisk.
Add a teaspoon of chicken stock and finally the cream. Bring to the boil and serve with guinea fowl.
Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.
Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com