Guinea Fowl Périgord Style

The French region of Périgord is famous for their cuisine. This is one of the recipes:

Pintarde à l' ancienne.

The day before I just bought the jar of tiny pickled onions. I have not bought some in ages. I was surprised to find them on a shelve at the Discounter. Dried mushrooms are the Umami in the sauce. Combined with the pickled onions and the bacon, very tasty.

I took the guinea fowl apart. Lots of bit and pieces of meat stayed on the bones. A waste to throw that in the trash. I needed chicken stock for the sauce anyway. I used the carcass with some frozen leek tops and some spices to prepare the stock. Now I have 750 ml left in the fridge for an other use.

Recipe for 3:

1 guinea fowl,  1 1/2 tbsp duck fat, salt and pepper

1 small jar of pickled onions, 85 g bacon bits, 40 g dried mushrooms (porcini and chanterelle) soak in 200 ml water

100 ml white wine, the mushroom water through a sieve, 250 ml chicken stock

1 tsp potato starch, 1 tbsp water

Season the pieces and in hot duck fat sear them on both sides. Take them out if the pan. Add bacon and start to brown it. Now in with the squeezed out mushrooms and onions. They will need 10 minutes. Season.

Get the guinea fowl pieces on top. Add wine abd cook it down a bit. Add mushroom water and chicken stock to reach up nearly to the top. Bring to a boil, cover and on low heat cook for 25 min.

Take the pieces out and with a slurry bind the sauce.

Serve with Penne pasta.