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Braised Guinea Fowl     HT  MC      125mins

Serves 4; Hot Poultry  Game   Vegetables  Alcohol  Main Course



1 Guinea Fowl

50g/2oz Butter

1 Large Onion

4 sticks Celery

175g/6oz Carrots

2 Leeks

6 Sprigs Lovage

150ml/5fl.oz. Chicken Stock

2 tbsp Vermouth

Salt and Black pepper

4 tbsp Sour Cream

A squeeze of Lemon Juice




1. Cut the guinea fowl  in half. Heat the butter in a flameproof casserole and brown the bird on both sides. Remove from the pan and place the cleaned and thinly sliced vegetables -onion, celery, carrots and leeks - in the casserole. Stir around until well mixed, then cook gently for 4 minutes.


2. Lay the sprigs of lovage on top of the vegetables, replace the bird, and pour over the heated stock and the vermouth. Sprinkle with salt and pepper, cover the pan, and cook gently for 1 hour 15 minutes, stirring once or twice.


3. When the bird is tender, remove it from the casserole and cut each piece in half. Lay the four quarters in a shallow dish and keep them warm. Skim off the fat from the surface of the cooled stock and throw away the lovage. Puree the stock and the vegetables in a blender, of pass through a sieve.


4. Return to a pan and add the sour cream and salt and pepper to taste. If it is a little too sweet (this will depend on the carrots) add a little lemon juice. Reheat the sauce and pour it over the bird. Serve immediately.


More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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