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guinea fowl with sauerkraut, bacon, and grapes


Ingredients

guinea fowl fillets 4
salt 1 pinch
pepper 1 pinch
sauerkraut 500 gram
starch flour 1 tablespoon
butter (unsalted) 40 gram
chicken stock 500 ml
bacon 100 gram (cubed)
mushrooms 250 gram
grape 1 can

Preparation

  1. Salt and pepper the guinea fowl fillets. Drench the sauerkraut and cut into thin slices. Mix a bit of water to the starch flour. Cut the mushrooms into slices.
  2. Heat the butter in a pan and fry the guinea fowl shortly on each side. Add the chicken stock and bring to boil. Reduce the heat, cover the pan, and leave the meat to simmer for approx. 30 minutes (until ready).
  3. Fry the cubed bacons in a pan until brown, then remove from the pan. Fry the mushrooms in the same pan until golden. Add the grapes.
  4. If using fresh sauerkraut, cook the in a bit of water until soft, then drain and add to the bacon, mushrooms and grape.
  5. Remove the meat from the pan, then add the starch flour to the baking mix.
    6. Serving suggestionArrange the fillets on plates and sprinkle with sauce. Serve with the sauerkraut, mushroom, and grapes mix.
    6. Rating: 2.43/5 (7 votes)
    • Rating 2.43/5
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