Summary

Ingredients

• 1 guinea fowl, 000-200 g, ready to cook
• 100 g celery
• 1 carrot (s)
• 2 onions)
• 2 cloves garlic)
• 100 g bacon, (breakfast bacon)
• 500 g mushrooms, brown, small ones
• 300 g wine, red, dry
• 200 g broth
• 3 tablespoon clarified butter
• 1 cup crème fraîche legere
• 1 teaspoon flour
• salt
• pepper

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Instructions

1. Divide the guinea fowl into 4 pieces and season them vigorously with salt and pepper.
2. Dice the celery, garlic, carrot and onion, halve the cleaned mushrooms or leave the small heads whole. Roughly dice the bacon.
3. Let the clarified butter get hot in the roaster and fry the guinea fowl pieces vigorously on both sides. Remove the meat, add the vegetables to the fat and roast them. Add the bacon and roast. Then add the mushrooms and fry them in the same way.
4. Deglaze with the wine and stock, add a little salt. Place the guinea fowl pieces on top and cook in a preheated oven at 150 degrees for approx. 60 minutes.
5. Then remove the guinea fowl pieces, carefully remove the bones and keep warm.
6. Stir the cream and the flour into the wine and vegetable brat and simmer until a thick sauce is formed. If necessary, season the sauce.
7. Serve both meat and sauce hot. Tagliatelle or other pasta go well with it.