Guinea-Fowl With Bacon In Wine -

Guinea-Fowl With Bacon In Wine

Ingredients

Vegetable oil
450g (1 lb) button onions
175g (6oz) thick bacon, cut into pieces
1 whole guinea-fowl, cut into eight (thighs, drumsticks, and halved breasts)
Good splash of brandy
Good splash of orange liqueur
½ bottle of red wine
50g (2oz) butter, cut into piece
A few sprigs of fresh thyme
1 orange, cut into segments

Details

Serves: 4

Method

1. Heat a little oil in a pan. Add the onions and cook until lightly browned and softened. Add the bacon pieces and brown. Remove from the pan and reserve. Add the guinea-fowl thighs and drumsticks and cook for a few minutes before adding the breasts. When the meat has browned pour over the brandy and flame. Add the orange liqueur and red wine and simmer for about 20 minutes until the sauce has reduced and the guinea-fowl is tender. Remove the guinea-fowl from the pan and keep warm.

2. Whisk the butter into the sauce until it thickens slightly and becomes shiny. Return the onions and bacon to the pan, heat through, then spoon over the guinea-fowl. Sprinkle with thyme and garnish with orange segments.

Related food category:

• Main Course