75 Guinea Fowl with Red Wine and Smoked Bacon

Preparation info
  • For


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

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


Main ingredients

  • 1 guinea fowl weighing 1 kg 200 g (2 lb


One day in advance

Marinating the Guinea Fowl

  1. 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.
  2. Slice the