Guinea Fowl with Cider and Apples
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 guinea fowl, cut into portions
- 2 apples
- 2 onion (s), chopped
- 0.5 liter ½ Cidre Brut, (French cider)
- 20 cl crème fraîche
- 1 pinch (s) cinnamon
- 1 pinch (s) nutmeg
- 100 g butter, salted
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brown the guinea fowl in 50 g butter. Add the chopped onion, cinnamon and nutmeg, season with salt and pepper and pour in the cider. Cover and simmer for approx. 45 minutes.
- Add creme fraiche and let simmer uncovered for approx. 15 minutes.
- Peel and quarter the apples and bake in the remaining butter.
- Baked guinea fowl on a platter in the oven. Strain the sauce through a sieve, then pour it onto the guinea fowl. Serve with the hot apple wedges.
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