voluptuary_manque
Literotica Guru
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- Sep 5, 2007
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And try this out.
Faroana Sontuoso
(Sumptuous Guinea Fowl)
1 guinea
2 slices apple smoked bacon
2 Tbs. butter
White wine or dry sherry
2 Tbs. tomato paste
2/3 cup heavy cream
1 ½ tsp. Worcestershire Sauce
4 Tbs. butter
Salt and pepper to taste.
The guinea fowl is a more richly flavored bird than the domestic chicken and closely resembles pheasant (which this recipe will also work for) but it is quite lean, like a wild game bird. We therefore increase its fat content with butter and bacon.
Procedure:
Split the bird down the back and butterfly it out “in the shape of a frog” to use the French term. This involves tucking the wingtips back over the wings and cutting a slit in the skin behind the thighs to pull the legs through so that they stay stretched out straight. Cut the butter into pieces and slide under the skin of the breast. Salt and pepper the carcass. Brown first the underside and then the top under the broiler. Cut the bacon into halves and pin down to the skin side of the bird with toothpicks and place in a heavy skillet with lid and cook at low heat on top of the stove for about 30-45 minutes until done. Remove the bird to a warm plate and keep in a warm place.
Pour off all but 2 Tbs. of the fat and then deglaze the pan with enough white wine, cider, beer or dry sherry to make a cup. Whisk in the tomato paste and reduce to half. Whisk in the cream and cook until thickened. Thicken more with the butter then correct the seasoning with the Worcestershire and any additional salt and pepper if desired.
To serve, quarter the bird, place on a serving plate and pour about ¼-1/3 of the sauce over the meat. Serve the remaining sauce in boat to pour over pasta, risotto, gnocchi, or whatever you choose.
Serves 4-6
Faroana Sontuoso
(Sumptuous Guinea Fowl)
1 guinea
2 slices apple smoked bacon
2 Tbs. butter
White wine or dry sherry
2 Tbs. tomato paste
2/3 cup heavy cream
1 ½ tsp. Worcestershire Sauce
4 Tbs. butter
Salt and pepper to taste.
The guinea fowl is a more richly flavored bird than the domestic chicken and closely resembles pheasant (which this recipe will also work for) but it is quite lean, like a wild game bird. We therefore increase its fat content with butter and bacon.
Procedure:
Split the bird down the back and butterfly it out “in the shape of a frog” to use the French term. This involves tucking the wingtips back over the wings and cutting a slit in the skin behind the thighs to pull the legs through so that they stay stretched out straight. Cut the butter into pieces and slide under the skin of the breast. Salt and pepper the carcass. Brown first the underside and then the top under the broiler. Cut the bacon into halves and pin down to the skin side of the bird with toothpicks and place in a heavy skillet with lid and cook at low heat on top of the stove for about 30-45 minutes until done. Remove the bird to a warm plate and keep in a warm place.
Pour off all but 2 Tbs. of the fat and then deglaze the pan with enough white wine, cider, beer or dry sherry to make a cup. Whisk in the tomato paste and reduce to half. Whisk in the cream and cook until thickened. Thicken more with the butter then correct the seasoning with the Worcestershire and any additional salt and pepper if desired.
To serve, quarter the bird, place on a serving plate and pour about ¼-1/3 of the sauce over the meat. Serve the remaining sauce in boat to pour over pasta, risotto, gnocchi, or whatever you choose.
Serves 4-6
