Recipe Archives->Gamebirds->Guinea Fowl

 
Guinea Fowl in Cider Cream Mushroom Sauce
 
2 Guinea Fowl breasts (skin removed)
200 gms mushrooms, sliced thinly 
350 mls chicken stock
200 mls medium cider
250 mls thick or double cream
12 black peppercorns, roughly crushed with a morter and pestle
Pinch of sea salt
1 Tbsp olive oil
2 ozs butter
 
Add olive oil and butter to pan. Saute Guinea Fowl breasts over
low heat until golden.

Add mushrooms to pan, stirring to absorb the butter and oil. Add
the cider and increase heat to bring to boil. Continue to boil
until liquid is reduced by half.

Add stock and continue to boil until stock is reduced to a sauce-like
consistency.  Add peppercorns.

Add the cream and bring back to boil. Reduce to a simmer and allow
to simmer for about five to ten minutes until it starts to thicken.
Taste and add salt to season.

Serve with thick cut potato chips.

Printable version: guinea-fowl.txt.