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Guinea Fowl with Grapes

ingredients 50 g butter 2 tbsp oil 2 guinea fowl, each cut into 4 pieces 8 shallots 500 g seedless black grapes 450 ml grape juice (unsweetened) 300 ml dry white wine salt and freshly ground black pepper 350 g brown rice 3 tbsp chopped tarragon method 1. Heat half the butter and the oil in a large flameproof casserole. 2. Saute the guinea fowl until well browned. 3. Add the shallots, 350 g of the grapes, the grape...

Guinea Fowl with Sweet Peppers

ingredients 2 tbsp olive oil 2 garlic cloves, peeled and crushed 1 guinea fowl 1 large onion, chopped 1 red, 1 green, 1 yellow pepper, cored, deseeded and roughly chopped 1 lb (450 g) courgettes, cut into 1/2 inch (1 cm) pieces 2 x (14 oz/397 g) cans tomatoes, sieved 1 tsp dried oregano method 1. Heat the oil in a large casserole dish and gently fry the garlic for 2 minutes without browning. 2. Add the guinea fowl...

Guinea Fowl a la Normande

ingredients 2 guinea fowl weighing 800 g (1 3/4 lbs) each 1 tsp salt Pinch white pepper 3 tbsp oil 2 oz (50 g) 1/2 cup shelled walnuts 1/2 tsp thyme 1 cup (8 fl oz) 250 ml cider 1 cup (8 fl oz) 250 ml soured cream 6 tbsp Calvados 2 thin rashers streaky bacon 500 g (18 oz) firm, tart apples 3 tbsp (1 1/2 oz) 40 g butter 1 tsp sugar method Preheat oven to 200°C (400°F) Gas Mark 6. 1. Wash and dry guinea fowl, then...

Partridges with White Wine and Vegetables

ingredients 4 Partridges, trussed and larded Salt and pepper to taste 50 g (2 oz) 4 Tbs Butter 4 slices Lean bacon, chopped 125 ml (4 fl oz) 1/2 cup Dry white wine 250 ml (8 fl oz) 1 cup Water 3 Garlic cloves, crushed 1 Bouquet garni 1/4 tsp Grated nutmeg 2 tsp Grated lemon rind 12 Small onions, blanched 12 Small new potatoes, scraped 6 Small carrots, cut into quarters, lengthways 50 g (2 oz) 1/3 cup Green peas,...

Stuffed Partridge

ingredients 50 g (2 oz) raisins 2 day-old bread rolls 2 onions 2 x 450 g (1 lb) oven ready partridge salt and freshly milled white pepper 8 thin, rindless rashers fat bacon 150 ml (1/4 pint) game stock method 1. Rinse the raisins in hot water, then soak them in fresh hot water. Soften the rolls in cold water. Dice the onions. Rub the insides of the partridge with salt and pepper. 2. Squeeze excess moisture from the...

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