Summary

Ingredients

• 1 guinea fowl, young (approx. 000 - 200 g)
• 300 g chanterelles, fresh
• 100 g butter
• 1 shallot (s)
• 1 clove garlic
• 1 leaf sage
• 1 bay leaf
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ black pepper
• 2 dl red wine

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Instructions

1. Quarter the guinea fowl, wash and pat dry. Clean the chanterelles, wash thoroughly, cut in halves or quarters depending on their size, and drain well. Chop the shallot and garlic.
2. Melt half the butter in a casserole over medium-high heat and brown the guinea fowl pieces on all sides. Add the shallot and garlic and fry until golden. Pour in the red wine and reduce for 2-3 minutes. Add salt, pepper, bay leaf, and sage leaf. Cover and stew on low heat for 20-30 minutes until the internal temperature reaches 74°C / 165°F.
3. While the guinea fowl cooks, heat the remaining butter in a pan over high heat and fry the chanterelles for about 10 minutes, stirring occasionally, until the released liquid has mostly evaporated. Add the chanterelles to the casserole and cook together for 1-2 minutes.
4. Serve the guinea fowl pieces in the sauce with the chanterelles. Serve with the same red wine used for cooking.