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Roasted Label Rouge pullet with white wine

Roasted Label Rouge pullet with white wine
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20
Servings Prep Time
6 people 20 min
Cook Time
1h20
Roasted Label Rouge pullet with white wine
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20
Servings Prep Time
6 people 20 min
Cook Time
1h20
Ingredients
  • 1 large Label Rouge pullet
  • 3 apples
  • 35 g butter
  • 1 bottle of dry white wine
  • 3 heaped tablespoons flour
  • Salt
  • pepper
  • Water
Servings: people
Ma recette
  1. Melt 25 g butter in a pan. Place the pullet in the pan and let it brown well on all sides.
  2. Add the flour to the pan and cover the pullet on all sides. Add salt and pepper, then pour the white wine into the pan. Fill with water just to cover the pullet, do not drown it.
  3. Cook covered for about 1 hour over medium heat, stirring occasionally. The pullet is ready when the sauce is creamy without being too thick.
  4. In a frying pan, melt the remaining 10g of butter and brown the apple quarters.
  5. Serve the pullet hot, surrounded by the apples, covered with white wine sauce.
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Free range Guinea fowl supremes with apples

Free range Guinea fowl supremes with apples
Imprimer la recette
Servings Prep Time
4 people 20 min
Cook Time
30 min
Servings Prep Time
4 people 20 min
Cook Time
30 min
Free range Guinea fowl supremes with apples
Imprimer la recette
Servings Prep Time
4 people 20 min
Cook Time
30 min
Servings Prep Time
4 people 20 min
Cook Time
30 min
Ingredients
  • 4 free range Marie Hot Guinea Fowl Supremes
  • 1 tbsp olive oil
  • 50 g butter
  • 1 kg apples
  • 1 tsp pepper
  • 1 tsp mixed spices
  • 2 large onions
  • 2 tbsp acacia honey
  • 1 tsp ground ginger
Servings: people
Ma recette
  1. Season the guinea fowl supremes with salt and pepper, before browning in the olive oil in a hot pan. When the meat has browned, remove from the heat, put to one side and discard the oil. Melt the butter in the pan and gently fry the onions for 2 minutes.
  2. Add the guinea fowl supremes, and the mixed spices, ginger and honey. Turn the meat every 5 minutes. If there is not enough sauce, add 2 tablespoons of water.
  3. Meanwhile, peel and cut the apples into slices and cook in butter until they caramelize slightly.
  4. Arrange the guinea fowl supremes in a dish and surround with the caramelized apples. Serve hot.
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Guinea Fowl with fruit

Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Ingredients
  • 1 guinea fowl
  • 3 apples
  • 200 g dried apricots
  • 1/2 lemon
  • 2 onions
  • 50 g butter
  • 150 ml cider
  • 1 bouquet garni
  • Nutmeg
  • Salt and pepper
Servings: people
Ma recette
  1. Melt 25g butter in a cast iron pan. Season the guinea fowl and brown for 15 minutes. Remove the guinea fowl and place the chopped onions in the pan. Brown for 3 minutes.
  2. Put the bird in the pot and pour in 150 ml of cider. Add the bouquet garni and a pich of nutmeg. Cover and simmer over low heat for 30 minutes.
  3. Peel the apples and cut into quarters. Cover with the lemon juice and brown them in a pan with 25g butter for a few minutes.
  4. After 30 minutes of cooking, turn the guinea fowl and add the apples and apricots around the bird.
  5. Cook for a further 30 minutes covered.
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