Hot Poultry Game Vegetables Alcohol Main Course
and Black pepper
tbsp Sour Cream
squeeze of Lemon Juice
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.
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.
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.
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.
Poultry & Game Recipes | General
Poultry & Game Prep & Cooking Times
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