Category: Other poultry

Guinea Fowl with Lemon – Italian Recipe

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Ingredients (2 servings):

  • 2 guinea fowl thighs
  • 1 medium onion
  • a few tablespoons olive oil
  • 1 lemon
  • 200 ml sweet or semi-sweet white wine

Preparation method:

  1. Wash the thighs and if any skin is loose secure it with wooden toothpicks.
  2. Dice the onion.
  3. Scrape some strips of rind from the lemon.
  4. Heat the olive oil in a pot and fry the diced onion and lemon rinds over medium heat until golden brown.
  5. Add the guinea fowl thighs to the pot and brown them on both sides.
  6. Add the squeezed lemon juice, the wine, season with salt and freshly ground pepper. Cover the pot and let it cook over medium-low heat for about 45-60 minutes.
  7. Serve while hot, garnished with some lemon slices and chopped green onions.

Quails Stuffed with Peaches and Sauteed Vegetables – Recipe

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Ingredients (4 servings):

  • 4 quails
  • 15 strips of bacon rashers
  • the juice of half of a lemon
  • 4 not very ripe peaches
  • 3-4 tablespoons olive oil
  • 500 g frozen mixed vegetables
  • 50-75 g butter
  • salt and freshly ground black pepper

Preparation method:

  1. Wash the quails thoroughly and remove any trace of feathers.
  2. Squeeze the lemon’s juice over the quails, then season them with salt and freshly ground black pepper. Leave them to marinate for 30-60 minutes.
  3. Bone the peaches and cut them in small pieces.
  4. Stuff the quails with the diced peaches.
  5. Carefully wrap the quails with the bacon rashers: for each quail use 2 for wrapping the around waist and one in the other direction.
  6. Fix the bacon strips to stay in place with wooden toothpicks.
  7. Heat some olive oil in a large frying pan and fry the bacon-wrapped quails on each side for about 3-4 minutes over medium-high heat, until nicely golden brown.
  8. Then place the quails in an oven-proof dish, breast sides up
    and spread the remaining diced peaches around the quails. Sprinkle a dash of olive oil over the peaches.
  9. Place the quails’ dish in the preheated oven to 190 C and broil them for about 25 minutes.
  10. Meanwhile, cook some frozen mixed vegetables in enough salty water.
  11. When tender with a bit of crisp, drain the water. melt the butter and saute the vegetables for a few minutes, season with some more salt if needed.
  12. Serve the quails together with the sauteed vegetables and peaches from the oven.

Pheasant Stewed in Apple Cider, Mushrooms and Pork Sausages with Zucchini Mashed Potatoes Recipe

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a2016-05-15-01.45

Ingredients (4-6 servings):

  • 2 tbsp flour
  • 1 whole pheasanta2016-05-14-22.30
  • a pair smoked pork sausages
  • 2 onions
  • 600 ml apple cidera2016-05-14-23.23
  • 2-3 tablespoons pork lard
  • 3 bay leaves
  • 1 red hot chilli pepper
  • 1 garlic head
  • 4 celery stick slices
  • 50 ml double cream
  • a few branches of thymea2016-05-14-23.16.38

for the Mashed potatoes

  • 1 kg large potatoes
  • 100 g butter
  • 2 zucchinisa2016-05-15-01.03

Preparation method:

  1. Cut the sausages into thick slices.a2016-05-14-22.27
  2. Chop the onions and the chilli pepper.a2016-05-14-22.24.45
  3. Chop the celery stalks.a2016-05-14-23.03
  4. Melt the lard in a frying pan and brown the pheasant on all sides together with the sliced sausages and the whole garlic cloves.a2016-05-14-22.37a2016-05-14-22.59
  5. Place some lard from the pheasant frying into a large pot and fry the chopped onions, chilli pepper and bay leaves until fragrant.a2016-05-14-22.51
  6. Add the pheasant and the celery, the thyme branches, the apple cider and fill the rest of the pot with water, season with salt and freshly ground pepper.a2016-05-14-23.10
  7. Bring to boil, and cook over medium heat for about 2 hours until the pheasant is soft.
  8. About one hour into the cooking add the halved mushrooms.a2016-05-14-23.16
  9. When the meat is fork tender, remove it from the cooking pot and leave it to rest about 15 minutes before cutting it into pieces.a2016-05-15-00.37
  10. Meanwhile add the flour diluted into a bit of water, the double cream, stir it well and cook about 30 minutes to thick up cooking juices into a gravy.
  11. Meanwhile, boil the potatoes in their skins until fork tender.
  12. Peel their skins and mash them, add the butter.a2016-05-15-00.53.43
  13. Wash the zucchinis, grate them a2016-05-15-01.04 and slowly integrate them into the mashed potatoesa2016-05-15-01.07