Guinea fowl (Pintade) with mushrooms

Guinea fowl (Pintade) with mushrooms
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • For 4 servings:
  • -One guinea fowl, 3 to 4 pounds (1,5 kg)
  • -3 ounces of butter (75 g)
  • -2 French scallions or 2 small onions, chopped
  • -3 ounces of Cognac (100 ml)
  • -4 cups of chicken broth (1 litre)
  • -2 cups of cooking cream (500 ml)
  • -1 ½ ounces of Dijon mustard (30 g)
  • -½ pound of mushrooms, sliced (190 g)
1-In a stew-pan, sauté guinea fowl with scallions or onions and 2 ounces (50 g) of butter.

2-Season. Add Cognac and broth.

3-Let cook at low heat, covered, for 30 minutes.

4-Put aside the guinea fowl.

5-Add cream and mustard in the stew-pan. Put back the guinea fowl. Cook for another 30 minutes.

6-In a frying-pan, sauté mushrooms with remaining butter. Season to taste.

7-Put the guinea fowl in a serving plate, add the sautéed mushrooms and pour the cream and mustard sauce.

Guinea fowl (Pintade) with mushrooms

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alt

This recipe was uploaded by Kye

 
 
Preparation time: 30 minutes
Cooking time: 1 hour

Serve with small potatoes “à la parisienne” and buttered vegetables.

Method


1-In a stew-pan, sauté guinea fowl with scallions or onions and 2 ounces (50 g) of butter.

2-Season. Add Cognac and broth.

3-Let cook at low heat, covered, for 30 minutes.

4-Put aside the guinea fowl.

5-Add cream and mustard in the stew-pan. Put back the guinea fowl. Cook for another 30 minutes.

6-In a frying-pan, sauté mushrooms with remaining butter. Season to taste.

7-Put the guinea fowl in a serving plate, add the sautéed mushrooms and pour the cream and mustard sauce.
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