Pheasant in wine
Description
The recipe won't take much time. Certainly, guinea fowl in wine is not the most common dish—chicken or duck are usually preferred by home cooks. However, if you happen to have guinea fowl, be sure to try preparing it with this recipe. Serve hot.
Instructions
- 1
Step 1
1. Wash the guinea fowl and cut it into 4 pieces—2 breasts and 2 legs. The backbone can be used for broth, for example. If desired, you can rub the bird with spices and aromatic herbs.
- 2
Step 2
2. Place finely chopped bacon in a heavy-bottomed pot or saucepan. Meanwhile, peel and slice onions into medium half-rings (in this version, both yellow onion and shallot are used). Add the onions to the bacon and sauté until golden brown. When the onions are almost done, add 1 tablespoon of flour to the pot and stir thoroughly to prevent lumps from forming.
- 3
Step 3
3. Then add the quail to the onion and sear on both sides for just a couple of minutes. Want to make the quail in wine more aromatic? Add fresh herbs and greens. For convenience, tie them into a tight bundle and place directly into the pot.
- 4
Step 4
4. Now you can pour in the red wine, bring to a boil, and simmer for about 30 minutes.
- 5
Step 5
5. Meanwhile, wash and clean the mushrooms. Cut them into small pieces and add to the pot with the guinea fowl after half an hour. The guinea fowl should braise in wine at home for a total of about 1 hour. Serve the dish with roasted potatoes or any other favorite side dish.