Preheat the oven to 230°C (450°F). In a medium-size roasting pan, place the guinea fowl (breast side up), onions, and celery. Season and cook for 15 minutes.
Add the dried fruits, wine and broth. Reduce the oven temperature to 200°C (400°F), continue cooking for 30 minute, and baste often with the cooking juices.
When the bird is cooked, pour the cooking juices into a pot, add the cream and simmer for a few minutes, or until the sauce thickens. Correct the seasoning as necessary.
Serve the guinea fowl with the dried fruits and sauce.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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