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Guinea Fowl with chorizo

Ingredients : 1 guinea fowl (about 1.3 kg)16 thin slices of chorizo20 cl cream2 small onions1 spoon of sherry vinegarsaltpepperCarrot Purée with anise500 g of carrots5 g of anise10 cl cream50g buttercoarse salt

Preparation : Cut the guinea fowl into pieces.Gently peel off the skin of each piece (take care not to take off completely, it must remain partially attached to the meat). Insert chorizo ​​between the meat and the skin. Cover with the skin.Heat a stove, sear the pieces of guinea fowl skin side with a knob [...]