Name: Guinea Fowl with Red Wine and Smoked Bacon
Yield: For four people
Cuisine: French
Ingredients: 1 small bouquet garni; 1 unpeeled clove garlic; 80 g (2¾ oz) little pickling onions, peeled; 1 clove; 5 tablespoons double cream; freshly-ground pepper; 1 guinea fowl weighing 1 kg 200 g (2 lb 10½ oz) drawn, but not trussed; 1 tablespoon flour; 1 litre (1¾ pints) red Bordeaux or Spanish Rioja wine; 1 litre (1¾ pints) stock made by dissolving 2 chicken stock cubes in 1 litre (1¾ pints) water; 2 tablespoons crème de cassis (blackcurrant cordial); 30 g (1 oz) butter; 2 medium carrots and ½ onion peeled and cut into mirepoix dice 1 cm across; 3 tablespoons arachide oil; 180 g (6¼ oz) smoked streaky bacon in a piece

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Pintade au vin de Margaux et au lard fumé ‘An interesting variation of coq au vin’

Ingredients

Main ingredients

1 guinea fowl weighing 1 kg 200 g (2 lb

Method

One day in advance

Marinating the Guinea Fowl

Using the large knife, cut each guinea fowl into 8 pieces – each breast (including the wing) and each leg being divided into two. Season them with several turns of the pepper-mill. The salt will be provided by the bacon.
Slice the bacon into 8 thin slices