Pintade aux Chou or Guinea fowl with cabbage.
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker, slightly dryer and gamier tasting flesh.
This recipe is equally suitable for pheasant during the season.
The flesh of guinea fowl is not white, but brown like a game bird.
Its wild nature means that it has always been unsuitable for intensive rearing.
The guinea fowl is the leanest of poultry.
This is a nicely low-fat and well-rounded dish, with vitamins, fibre and minerals from the vegetables, plus the super healthy constituents of cabbage.
Nothing but goodness!
INGREDIENTS
1 good-sized free-range guinea fowl
1 green cabbage
2 carrots
1 onion
4 sticks celery
salt
2 tablespoons olive oil
500ml Chicken stock
5 black peppercorns
5 juniper berries
8 charlotte potatoes
METHOD
Cut 1 good-sized free-range guinea fowl into eight pieces (or get your butcher to do it for you), keep all the trimmings.
Take the outer leaves off 1 green cabbage, remove the stalk, cut the cabbage into quarters and wash well.
Put in a saucepan of cold water and bring to a boil.
Drain, then refresh.
Squeeze to remove as much water as possible then slice into fine strips.
Peel, wash and thinly slice 2 carrots, 1 onion and 4 sticks of celery.
Preheat the oven to 160 °C.
Salt the pieces of guinea fowl and heat 2 tablespoons of olive oil in a flameproof casserole dish.
Brown the guinea fowl on all sides and then take the pieces out.
In their place, put the cabbage, carrots, onion, celery and trimmings from the guinea fowl and sweat for 3 minutes, stirring from time to time.
Then put the pieces of guinea fowl back, pour in 500 ml of chicken stock , add 5 black peppercorns and 5 juniper berries and bring to a boil.
Then cover the casserole dish with a lid and put in the oven for 20 minutes.
In the meantime, peel and wash 8 charlotte potatoes.
After it has been cooking for 20 minutes, take out the casserole dish, remove the wings of the guinea fowl and replace them with the potatoes.
Cook in the oven for a further 30 minutes.
taste and adjust the seasoning of the cooking stock, remove the trimmings, return the wings to the casserole dish, and serve straight from the casserole dish.
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker, slightly dryer and gamier tasting flesh.
This recipe is equally suitable for pheasant during the season.
The flesh of guinea fowl is not white, but brown like a game bird.
Its wild nature means that it has always been unsuitable for intensive rearing.
The guinea fowl is the leanest of poultry.
This is a nicely low-fat and well-rounded dish, with vitamins, fibre and minerals from the vegetables, plus the super healthy constituents of cabbage.
Nothing but goodness!
INGREDIENTS
1 good-sized free-range guinea fowl
1 green cabbage
2 carrots
1 onion
4 sticks celery
salt
2 tablespoons olive oil
500ml Chicken stock
5 black peppercorns
5 juniper berries
8 charlotte potatoes
METHOD
Cut 1 good-sized free-range guinea fowl into eight pieces (or get your butcher to do it for you), keep all the trimmings.
Take the outer leaves off 1 green cabbage, remove the stalk, cut the cabbage into quarters and wash well.
Put in a saucepan of cold water and bring to a boil.
Drain, then refresh.
Squeeze to remove as much water as possible then slice into fine strips.
Peel, wash and thinly slice 2 carrots, 1 onion and 4 sticks of celery.
Preheat the oven to 160 °C.
Salt the pieces of guinea fowl and heat 2 tablespoons of olive oil in a flameproof casserole dish.
Brown the guinea fowl on all sides and then take the pieces out.
In their place, put the cabbage, carrots, onion, celery and trimmings from the guinea fowl and sweat for 3 minutes, stirring from time to time.
Then put the pieces of guinea fowl back, pour in 500 ml of chicken stock , add 5 black peppercorns and 5 juniper berries and bring to a boil.
Then cover the casserole dish with a lid and put in the oven for 20 minutes.
In the meantime, peel and wash 8 charlotte potatoes.
After it has been cooking for 20 minutes, take out the casserole dish, remove the wings of the guinea fowl and replace them with the potatoes.
Cook in the oven for a further 30 minutes.
taste and adjust the seasoning of the cooking stock, remove the trimmings, return the wings to the casserole dish, and serve straight from the casserole dish.
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