Braised Guineafowl
Ingredients
75 g butter or margarine
1.5 to 2 kg guineafowl, cut into portions
12 small onions
10 ml salt
2 ml milled pepper
5 ml chopped fresh mixed herbs
250 ml cream or natural yoghurt
15 ml paprika
juice of half lemon
1.5 to 2 kg guineafowl, cut into portions
12 small onions
10 ml salt
2 ml milled pepper
5 ml chopped fresh mixed herbs
250 ml cream or natural yoghurt
15 ml paprika
juice of half lemon
Methods/steps
Melt the butter or margarine in a large saucepan or casserole and brown the guineafowl pieces on all sides to seal in the juices
Add the onions to the saucepan and saut? for approximately 5 minutes or until they are transparent
Add the salt pepper and herbs and braise the guineafowl, covered, for approximately 1 to 1 1/2 hours or until tender adding a little water or chicken stock if the meat becomes too dry
Stir in the cream or yoghurt, paprika and lemon juice and serve on boiled brown rice accompanied ny stewed dried peaches or apricots
Add the onions to the saucepan and saut? for approximately 5 minutes or until they are transparent
Add the salt pepper and herbs and braise the guineafowl, covered, for approximately 1 to 1 1/2 hours or until tender adding a little water or chicken stock if the meat becomes too dry
Stir in the cream or yoghurt, paprika and lemon juice and serve on boiled brown rice accompanied ny stewed dried peaches or apricots
Reviews
