Рецепт Pan Fried Guinea Fowl With Red Wine Sauce
Ингредиенты
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Инструкции
- Heat the butter and oil in a sautee pan or possibly wide casserole on the boiling plate. Add in the guinea fowl skinside down and cook for 3 to 4 min till a deep golden.
- Turn and seal the other side.
- Transfer the guinea fowl to an ovenproof dish and place in the simmering ovenwhile you make the sauce.
- Add in the bacon mushrooms and onions to the saute/fry pan.
- Cook on the boiling platefor 4 to 5 min or possibly till golden brown.
- Add in the flour stirring till smooth.
- Stir in the brandy and wine bring to the boil and let bubble furiously till reduced by half either on the boiling plateor on the floor of the roasting ovenfor 5 min.
- Add in the stock and redcurrant telly.
- Bring to the t season and return the guinea fowl to the pan.
- Cover and cook in the simmering ovenfor 15 to 20 min.
- Serve at once accompanied by creamy mashed potatoes and a green vegetable.
- Guinea fowl most closely resembles chicken in taste but it has a superior delicate gamey flavour. creamy mashed potato and a steamed green vegetable perfectly offset this wonderfully rich dish.
- Serves 6