Sautéed guinea fowl with a white wine sauce

This flavoursome sauté made by Mike Robinson has delicate herby notes that complement a creamy sauce
By Mike Robinson
Sautéed guinea fowl with a white wine sauce
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

main:

  • 1 breast of guinea fowl
  • 50 ml olive oil
  • 2 tbsp wholegrain mustard
  • black pepper
  • 3 knobs of butter
  • 2 shallots, finely chopped
  • 1 clove garlic
  • 1 sprig of thyme
  • 100 ml white wine
  • 50 ml double cream
  • 4 slices apples
  • 1 tbsp honey

Method

1. Cut slashes in the guinea fowl breast and rub it with olive oil, fresh thyme, mustard and salt and freshly ground pepper. 2. Heat the butter in a heavy-based frying pan. Add in the guinea fowl and fry for 10 minutes on each side. Remove the guinea fowl and keep warm.3. Heat a knob of butter in the frying pan the guinea fowl was cooked in. Add the shallots, garlic and thyme to the pan and fry, stirring, until the shallot is softened, around 2-3 minutes.4. Add in the white wine, bring to the boil and cook briskly until reduced. Then add the double cream. Cook over a high heat until reduced.5. Meanwhile, heat the third knob of butter in a heavy-based frying pan. Add in the apple and honey and fry until the apple is caramelised.6. Spoon the cream sauce onto a warm serving plate. Slice the guinea fowl breast and place on top of the garnish. Garnish with the caramelised apple and serve at once.

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