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  • Guinea fowl casserole recipe

Guinea fowl casserole recipe

Posted on Apr 24th, 2022
by Matthew
Categories:
  • Recipes

Guinea Fowl Casserole recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Guinea fowl casserole recipe. Read more below.
Guinea fowl casserole recipe, recipe Rating: 4.6
Number of votes:94



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

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Reference: Guinea fowl casserole recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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