Guinea fowl casserole recipe
Guinea Fowl Casserole recipe
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Ingredients
| 1 large | guinea fowl |
| 180 g | bacon, diced |
| 4 | smoked sausages (frankfurters) |
| 180 g | dry prunes, soaked overnight, stone removed |
| 1 small | cabbage, shredded |
| 1 large | onions, thinly sliced |
| 2 tbsp | lard |
| 5 tbsp | flour, seasoned with 1 tsp salt and pepper each |
| 125 ml | red wine, dry |
Instructions
Roll the fowl in the seasoned flour.
Melt the lard in a large frying pan and fry the fowl in it, turnig occasionally, until golden brown all over. Remove from the pan.
Add the onions and bacon to the frying pan and sauté for 5 minutes.
Mix in the cabbage, then place half the mixture into a large casserole.
Place the fowl and some of the prunes on top of this layer, then cover with the remaining cabbage mixture, the rest of the prunes and the red wine. Arrange the sausages on top.
Bake in the oven at 180°C covered for 2 hours.
When ready carve the fowl, arrange the slices on a heated serving dish and arrange the cabbage mixture and sausages around it. Serve at once.
Note:The skin of the fowl is very tough and is best removed before cooking.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
1,350 kcal
Reference: Guinea fowl casserole recipe
Recipe type: xarchivex
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