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Guinea fowl in mushroom stew
How to cook Guinea fowl in mushroom stew
Step 1
Put the legs in the oven at 110 degrees and simmer for about an hour until cooked (poke the meat with a fork, if the pink juice does not come out, then the meat is ready).
Step 2
Remove the bones from the leg. Before serving, place the meat in a preheated skillet and fry until crispy, about 2 minutes.
Step 3
Stew. Heat the vegetable oil, put the mushrooms. Lightly fry and add finely chopped garlic and thyme. Cook for 2 minutes.
Step 4
At the very end, add cream, evaporate them to a state slightly thicker than sour cream. Please note: the cream must not evaporate completely, otherwise you will only have mushrooms.
Step 5
Tomato sauce. Dry the bread, chop the onion into cubes.
Step 6
Fry the onion in olive oil, add the garlic and thyme. After 5 minutes, add the tomatoes and simmer the entire mixture until most of the liquid has evaporated from it.
Step 7
At the very end, put bread in the sauce (it will take the remaining liquid), add salt, pepper, sugar to taste. Mix everything in a blender until smooth.
Step 8
For decoration. Cut the chanterelles and deep fry in vegetable oil in a heated frying pan.
Step 9
Serve the legs with stew and sauce, garnish with chanterelles and fresh sorrel.
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