Guinea Fowl in Red Wine with Chestnuts,

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Guinea Fowl in Red Wine with Chestnuts, Ingredients

4 Guinea fowl breasts	To finish:
Stock:	15 ml Olive oil
30 ml Olive oil	1/4 Bottle full-bodied red wine
2 Guinea fowl carcasses	300 ml Guinea fowl stock
2 Onions; roughly chopped	30 ml Black treacle
2 Carrots; roughly chopped	1 Bay leaf
1/2 Bottle full-bodied red wine	225 g Frozen chestnuts; defrosted
5 ml Juniper berries	Salt and freshly ground
1 Bay leaf	10 ml Arrowroot
Bouquet garni

Instructions for Guinea Fowl in Red Wine with Chestnuts,

First make the stock. Heat the oil in a large pan, add the guinea fowl carcasses and brown well. Add the onions and carrots and saute until lightly browned. Add 600 ml water and all the other stock ingredients. Bring to the boil, lower the heat and simmer gently for about 3 hours. Strain the stock into a bowl and allow to cool, Refrigerate when cold so that the fat sets on the surface. discard this fat layer before use. To cook the guinea fowl, heat the oil in a heavy-based frying pan over a medium-high heat. Add the guinea fowl breasts and brown on both sides. Add the wine, stock treacle, bay leaf, chestnuts and salt and pepper. Bring to the boil, lower the heat and simmer for 15 - 20 minutes. Mix the arrowroot to a paste with a little cold water. Remove the guinea fowl breasts from the pan and keep warm. Add the arrowroot paste to the sauce, stirring continuously. Cook, stirring, for 2 - 3 minutes. To serve, slice the guinea fowl breasts and arrange on warmed individual serving plates with the chestnuts. Spoon over the sauce and serve at once. Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 17:12:53 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : Part of Menu 10. All recipes taken from "The Masterchef Collection" (Ebury Press, L 12.99).

Main Ingredient: Cuisine: Uncategorized

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