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