Roast Guinea Fowl with Braised Savoy Cabbage and Cranberry Pears

Name: Roast Guinea Fowl with Braised Savoy Cabbage and Cranberry Pears
Yield: Serves 8
Cuisine: French
Ingredients: salt and pepper; salt and pepper; 4 bon rouge pears, peeled; 8 teaspoons cranberry sauce; 1 large savoy cabbage or two small; 1 medium onion; 1 medium carrot; 1 large celery stalk; 30 g butter; 50 g sugar; black pepper; 2 guinea fowl; olive oil for frying; 2 large celery stalks, washed and cubed; 2 large onions, peeled and cubed; 2 large carrots, peeled and cubed (2 cm cubes); 200 ml dry white wine; 1 head of garlic, cut in half horizontally; 1 teaspoon fresh thyme; 50 g butter

Preparation info

Serves
8

Difficulty
Medium

Appears in

Feast

By Franck Dangereux

Published 2004

About

The guinea fowl in France are bigger than those in South Africa, and you don’t find them in the wild. They live on farms, eat a lot, are very lazy and the meat is wonderfully tender. It is important to buy your guinea fowl from a farm. Do NOT pick up and pluck one you’ve hit on the road.

Ingredients

2 guinea fowl
2 large carrots, peeled and cubed (2 cm cubes)
2

Europe
France
Main course
Mediterranean
Autumn
Gluten-free

Method

Start with the cabbage. It should be savoy cabbage, but if absolutely necessary you can substitute a large green cabbage. Cut the cabbage in half, place the flat sides on a board and shred into 1cm-thick slices with a large, sharp knife. Wash well to remove any remaining sand. Cut the onion, carrot and celery into ½