Name: Guinea Fowl with Baby Carrots
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 3 tablespoons chopped fresh parsley; 2 tablespoons butter; ¼ cup (60 mL/2 fl oz) liqueur muscat; freshly ground black pepper; 3 bacon rashers (slices); 1 cup mirepoix; 3 ripe chopped tomatoes; 1 tablespoon tomato paste (purée); 2 cups (500 mL/16 fl oz) water; 2 cups (500 mL/16 fl oz) white wine; 2 tablespoons clarified butter; 12 peppercorns; 2 bay leaves; carcass chopped into chunks; 2 garlic cloves, crushed and chopped; 4 chopped golden shallots; 3 tablespoons clarified butter; salt and freshly ground black pepper; 36 baby carrots, trimmed and scrubbed; 1 teaspoon fresh thyme leaves; 3 tablespoons butter; 2 guinea fowl, drawn and quartered, with carcass reserved

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

Guinea fowl

2 guinea fowl, drawn and quartered, with carcass reserved
salt and freshly ground black pepper
3

Oceania
Australia
Starter
Gluten-free

Method

To make the sauce

In a deep saucepan, brown the carcass in clarified butter with the mirepoix and bacon. Add the tomatoes and tomato paste (purée), cook over a high heat and allow to caramelise a little. Add the white wine and water and bring to the boil. Skim the froth from the top of the liquid and add the bay leaves and peppercorns. Simmer for 1½ hours.