Guinea fowl with onion

Serves 4 people
Cooking time: 40 minutes

Ingredients

  • 4 guinea fowls
  • 3.5 Tbsp (50 g) creamy butter
  • 4 potatoes (approx. 1 lb/400 g)
  • ½ cup (100 g) crème fraiche
  • 2 ⅔ cups (400 g) sauerkraut
  • 4 slices back bacon
  • 1 onion
  • 2 ⅔ cups (200 g) beech mushroom
  • Salt and pepper to taste
Wine suggestion: Riesling

The wine’s fruity character combines well with a nice piece of roasted poultry.

Preparation

Sprinkle 4 guinea fowl wings with salt and pepper and fry both sides in butter. Place in a casserole dish and bake 30 minutes in an oven preheated to 350 °F (170 °C).

Bake 4 potatoes in their skins. Peel cooked potatoes, add 1 Tbsp crème fraiche and mash with a fork to a soft purée.

Fry 2 ⅔ cups (400 g) sauerkraut in some butter and then, in the same pan, 4 slices of back bacon. Add 2 onions, sliced in rings, and cook together. Add 2 ⅔ cups (200 g) beech mushrooms and cook together, adding salt and pepper to taste.

Use two spoons to scoop purée on plates. Add guinea fowl, sauerkraut, fried bacon and mushroom-onion mix to plates.

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Monastrell Organic
Shiraz Grenache Viognier
Nero d’Avola