Guinea Fowl with Walnuts and Grape Juice
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Guinea Fowl with Walnuts and Grape Juice
This is a great dish for the autumn, with the nuts adding texture and the just-harvested grapes adding a smooth sweetness.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 40 minutes
- Yield: 6
Ingredients
- One large guinea fowl, cut into eight pices (ask your butcher to do this)
- A glass of white wine
- 100 g (1 cup) walnuts
- 50g (half cup) pine nuts
- 1 bay leaf, a sprig of rosemary, 2 sage leaves
- 1 teaspoon fennel seeds
- Medium bunch of grapes (around 500g/1 lb)
- Half litre/1 pint vegetable stock (may not be needed depending on juiciness of everything else)
Instructions
- In four tablespoonfuls of olive oil, brown the guinea fowl, turning well so that it is evenly browned all over.
- Put the grapes in a jug and hand blend to make grape juice. Set aside.
- Add the bay leaf, sage leaves, rosemary and fennel seeds to the guinea fowl. Cook for 1 minute. Add the glass of white wine and evaporate off.
- Add the grape juice, pine nuts and walnuts to the guinea fowl. Stir well and lower the heat so as not to burn the nuts.
- Cook down gently and carefully (the grape juice burns!) on a low flame for 20-30 minutes, until the guinea fowl is cooked (test with a fork) and you have a nice coating of sauce.
