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Ingredientes
- 4 x Guinea fowl breasts
- 30 ml Extra virgin olive oil
- 2 x Guinea fowl carcasses
- 2 x Onions, roughly minced
- 2 x Carrots, roughly minced
- 1/2 bot full-bodied red wine
- 5 ml Juniper berries
- 1 x Bay leaf Bouquet garni
- 15 ml Extra virgin olive oil
- 1/4 bot full-bodied red wine
- 300 ml Guinea fowl stock
- 30 ml Black treacle
- 1 x Bay leaf
- 225 gm Frzn chestnuts, defrosted Salt and freshly grnd black pepper
- 10 ml Arrowroot
Direcciones
- First make the stock. Heat the oil in a large pan, add in the guinea fowl carcasses and brown well. Add in the onions and carrots and saute/fry till lightly browned. Add in 600 ml water and all the other stock ingredients.
- Bring to the boil, lower the heat and simmer gently for about 3 hrs.
- Strain the stock into a bowl and allow to cold, Chill when cool so which the fat sets on the surface. throw away this fat layer before use. To cook the guinea fowl, heat the oil in a heavy-based frying pan over a medium-high heat. Add in the guinea fowl breasts and brown on both sides. Add in the wine, stock treacle, bay leaf, chestnuts and salt and pepper. Bring to the boil, lower the heat and simmer for 15 - 20 min. Mix the arrowroot to a paste with a little cool water. Remove the guinea fowl breasts from the pan and keep hot. Add in the arrowroot paste to the sauce, stirring continuously. Cook, stirring, for 2 - 3 min.
- To serve, slice the guinea fowl breasts and arrange on warmed individual serving plates with the chestnuts. Spoon over the sauce and serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 582g | |
| Calories 951 | |
| Calories from Fat 397 | 42% |
| Total Fat 45.15g | 56% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 94mg | 4% |
| Potassium 1803mg | 52% |
| Total Carbs 132.75g | 35% |
| Dietary Fiber 7.7g | 26% |
| Sugars 13.59g | 9% |
| Protein 7.7g | 12% |
