Guinea Fowl
Guinea Fowl |
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Posted by Administrator (admin) on May 21 2008 at 8:58 AM |
Guinea Fowl >> |
A lovely, simple and delicate recipe which has been given to us by
David White, formerly of the Stableyard Country Restaurant in the
village of Bangor-on-Dee, (famous for its racecourse) 5 miles south of
Wrexham on the A525.
David and Kath White used to own and
manage their country style restaurant, which was situated on the
beautiful River Dee. David was one of our first customers when we
originally began to sell and market the game from local shoots - he has
kindly allowed us to print his recipe for you.
ngredients (Serves 4)
Guinea Fowl Supremes Fresh or Dried Tarragon Butter Glass of White Wine Qtr glass of Cream
Method
Take the supremes and coat in tarragon (either fresh or dried) Heat
the butter in a large, flat pan and seal the supremes on both sides.
Add the wine and cream and cook in this sauce until firm to touch.
Remove the supremes to the oven to keep warm. Reduce the sauce quickly
on a high heat and serve poured over the supremes. Arrange with new
potatoes and seasonal green vegetables. Enjoy!
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