Summary

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

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Instructions

1. 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.
2. Add creme fraiche and let simmer uncovered for approx. 15 minutes.
3. Peel and quarter the apples and bake in the remaining butter.
4. 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.