Orange and bacon
guinea fowl
INGREDIENTS
1 kg of guinea-fowl, already cleaned and divided into large pieces
1 diced onion and 10 pear onions, cut in half
extra virgin olive oil
100 g smoked bacon, diced
salt
freshly ground black pepper
1 sprig of rosemary
a few leaves of sage
juice of 1 orange
slices of ½ orange
1 cup white wine
1 cup chicken stock
For all your game, venison
and good ingredient needs
METHOD
◆ ◆ Rinse the pieces of guinea fowl under running water, and then
put them in a bowl with cold water.
◆ ◆ Put a few tablespoons of extra virgin olive oil, the finely sliced
onion and the diced bacon in a cast iron or heavy bottomed pot.
Cook over low heat for about 10 minutes, until the onion is soft
and transparent.
◆ ◆ Add the pieces of guinea fowl, the rosemary, the sage, the salt
and the freshly ground black pepper. Stir with a wooden spoon
and cook for about 45 minutes with the lid on, over medium heat.
Turn the pieces of guinea fowl frequently to ensure that every
piece is browned well on all sides. Add the pearl onions, white
wine and chicken stock.
◆ ◆ When the guinea fowl is almost cooked, squeeze an orange and
pour the juice over the meat, add half an orange cut into thin
slices, stir and place in the pre-heated oven at 150 °C for an hour.
◆ ◆ Garnish with freshly chopped parsley and wait for the
compliments. Serve with polenta.
Plaastoe! July 2017 61