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Guinea Fowl with White Grapes and Cognac

Writer's picture: CucinedalMondo5CucinedalMondo5

The meat proposal for Christmas is this recipe that is as simple as it is good! A dish fit for a king, as they say, which only requires good raw materials and fifteen minutes of time to prepare for cooking... you turn and check every now and then and without realizing it the second course is done! lets start to prepare our Guinea Fowl!

Ingredients for 4 people

  • 1 guinea fowl cut into pieces weighing approximately 1 kg

  • 2 ounces of white grapes plus more to decorate the dish

  • a glass of cognac

  • 2 cloves of garlic

  • 2 sprigs of rosemary

  • 1 bay leaf

  • a few warbler leaves

  • evo oil

  • salt and pepper

  • currants to decorate










Flame the pieces of guinea fowl on the fire to burn any remaining feathers, add salt and pepper. In a pan, brown the garlic in its peel, add the aromatic herbs and then the guinea fowl. Brown well on both sides, add the washed grapes (if they have seeds it is preferable to cut them in half and remove them, leaving a few whole grapes for the final garnish).



Deglaze with cognac. Let the guinea fowl cook over a low heat with the lid on until the meat is cooked and has formed a crunchy crust on the outside.

Serve by pouring over the sauce formed in the pan (if you prefer you can blend it with the grapes) garnishing with sprigs of currants and fresh grapes.


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