the wine to go with it!!
An Anjou red (a Loire wine)… for us, the one from the Gérard Leroux estate, always excellent ^^.
Guinea fowl with orange
A little festive touch brought by the orange.
Seasons & months
Preparation
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Step 1
In a casserole, cast-iron if possible, soften the onion in a little fat until translucent.
Lift it out and, in its place, brown the guinea fowl cut into pieces (don’t throw away the carcass if you’ve jointed it yourself — you can make a stock by simmering it for an hour in cold water with a little salt, two carrots, an onion cut into pieces and a nice leek).
Meanwhile, take the zest off an orange and chop it finely.
Season the guinea fowl with salt, add the zest and the orange juice to the casserole and leave to simmer gently for a good hour.
If you’d like to serve it with a purée, start cooking the potatoes half an hour before the guinea fowl is done. Cut them in two or four if they’re very large. Note: if you follow the link to the purée recipe, you’ll need to double the quantities if there are 4 or 5 of you.
Let the meat rest in the casserole for ten minutes before serving… it will become more tender.
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