Guinea Fowl au Vin

For best results, marianade the Guinea Fowl overnight with seasoning.

Stage 1

• Dust the Guinea Fowl in the flour and seasoning until evenly coated.
• Brown the Guinea Fowl on all sides until the skin is crisp.
• Lower the heat and add the lardons and mushrooms, cook until brown

Remove from pot

Stage 2

• Add a tablespoon of olive oil on a medium heat. Add the onion and cook until brown then add garlic and cook for 2 minutes.
• Deglaze the pan with 2 tablespoons of the wine.
• Return the lardons, Guinea Fowl and mushrooms to the pan.
• Add the rest of the wine, increase the heat and allow the wine to reduce by 50%. Add stock to cover.

Stage 3

• Add the thyme and bay leaves, replace the lid and simmer for 45 to 60 minutes
• Add Crème Fraiche and cook for a further 10 minutes

Serve with mashed potato and greens