Braised Guinea Fowl Legs with Cabbage
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 10 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 4 guinea fowl legs
- 1/4 cup (60 mL) vegetable oil*
- ¾ cup (180 mL) bacon slices*, cut up thinly
- 1 onion, chopped
- 1/2 green cabbage, thinly sliced
- A pinch of thyme
- 5 juniper berries
- 1 bay leaf
- ¾ cup (180 mL) white wine
- 1¼ cups (310 mL) reconstituted chicken broth*
- Salt and white pepper to taste
Preparation
In a frying pan with oil, sear the legs on all sides. Set aside.
In a saucepan, brown the bacon and onion.
Add the cabbage, thyme, juniper berries, wine and chicken broth.
Add the guinea fowl legs and bring to a boil.
Cover and simmer for 1 hour.
Season to taste and serve.
Suggestion
To keep the look and shape of guinea fowl, it’s best to draw the leg tendons before cooking.
Make an incision at the base of the leg to locate the tendons.
Slide the blade of a knife between the bone and meat, lift and cut the tendons.
Accompaniments: julienned celery and carrots, spinach linguine.
Medium or full-bodied white wine, or light red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Buttered Cabbage with Braised Lentils
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