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Guinea Fowl with Two Potatoes and Three Pepper Mustard Recipe

Recipe for Guinea Fowl with Two Potatoes and 3 Pepper Mustard

Serves 6 - Preparation time 25 minutes - Cooking time 60 minutes

Ingredients:

1 guinea fowl
1 guinea fowl
2 sweet potatoes
8 potatoes
2 tablespoons of 3 Pepper Mustard
4 tablespoons of double cream
1 onion
40 g butter

Melt the butter in a cast iron casserole dish and fry the chopped onion for a few minutes.

Remove the onion and brown the guinea fowl on all sides over a medium high heat for a few minutes.

Return the chopped onion, place the guinea fowl on its side (one leg up) and pour in a small glass of water.

Cover, leave to cook for 15 minutes, then turn the guinea fowl onto its other side and cook for another 15 minutes.

Meanwhile, peel the sweet potato and potatoes.

Cut them into fairly large pieces.

Take the guinea fowl out of the pan, put the 2 potatoes in the pan and put the guinea fowl back in.

Pour in a small glass of water and close the pan.

Cook for another half hour (about 25 minutes for 500g of meat).

Just before serving, remove the guinea fowl and vegetables. Reduce the juice over a very high heat.

Meanwhile, cut the bird into 2 pieces (2 breasts and 2 legs).

When the juices have been reduced, deglaze with the cream and the 3 Pepper Mustard.

Bon Appétit !

Tags : Festive poultry recipe, Guinea fowl in mustard sauce, Guinea fowl with two kinds of potatoes, Mustard sauce with pepper, Roasted guinea fowl dish, Rustic french poultry recipe, Sweet potato and potato side dish, Three pepper mustard poultry recipe

Posted in: Alsatian Recipes