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CARROLL
Guinea fowl in wine
Guinea fowl braised in wine, port, prunes, spring onions and bacon strips.
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Ingredients
Directions
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Divide the guinea fowl with a sharp knife into 8 pieces (legs, wings, breast and back parts).
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Cut the garlic finely and the spring onions into thin strips. Cut the plums into pieces.
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Heat the butter in a large frying pan. Fry the pieces of guinea fowl on medium-high heat around brown. Sprinkle with salt and pepper.
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Meanwhile, fry the bacon strips in a large frying pan in about 3 minutes. Add the spring onion and cook for about 2 minutes.
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Add the garlic and stir through. Stir for a dash of the wine and the port through it until a light-bound sauce is formed.
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Add the plums, water, pepper and salt. Bring to the boil and pour into the pan with the guinea fowl.
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Stew the guinea fowl covered in about 1 hour until done, once in a while. Stir the crème fraîche through the dish. Serve with baby potatoes and green beans.
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Nutrition
435Calories
Sodium8% DV180mg
Fat26% DV17g
Protein82% DV41g
Carbs9% DV28g
Fiber4% DV1g
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