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Guinea Fowl With Red Currant

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  Shallots 2 Ounce, finely chopped
  Butter 1 Tablespoon
  Guinea fowl 1
  Powdered thyme 1⁄2 Teaspoon
  Five spice powder 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
  Oil 2 Tablespoon
  Frozen red currant 7 Ounce
  Kirsch brandy 3 Tablespoon
  Sour cream 3 Tablespoon (Creme Fraiche)
  Sugar 1 Teaspoon

Put the shallots in a bowl with the butter.
Microwave, uncovered, on HIGH for 3 minutes.
Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Cut the guinea fowl in half and remove the backbone and wing tips.
Cut each half into two pieces.
Brush the meat with thyme and five-spice powder and season with salt and pepper.
Pour the oil into the hot browning dish and tilt the dish (protecting yourself with an oven glove) until the oil is evenly distributed.
Add the pieces of guinea fowl, skin side down, and the shallots.
Cover and microwave on HIGH for 15 minutes.
Put the frozen redcurrants into a bowl with the kirsch brandy, sour cream (creme fraiche), sugar and a little salt and pepper.
Defrost at room temperature.
Pour the redcurrant mixture into the browning dish and cook for a further 4 minutes on HIGH.

Recipe Summary

Everyday, Healthy

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