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Free-range guinea fowl with grapes and pumpkin

The somewhat different roast for a special occasion. A deliciously fruity treat from the oven for the whole family.

Ingredients

Für 4-6 Portionen

 

  • 1 ginuea fowl from Nature & Respect
  • 500 g grapes
  • 1 small pumpkin (ca. 200 g)
  • 1-2 bulbs of garlic
  • 2 mid-sized onions
  • 200 ml white wine (dry)
  • 50 ml Cognac
  • 2 tbsp vegetable oil
  • fresh sage
  • hanful of wlanuts
  • salt & pepper

Für die Beilage

 

  • 500 g parsnip
  • 150 ml milk
  • 50 g parmesan cheese
  • salt

Für die Soße

 

  • juice of one orange
  • 1 tbsp cornflour
Print recipe

Preparation

  1. Wash the guinea fowl, pat dry and rub with salt.
  2. Heat the roasting dish and fry the guinea fowl in vegetable oil on all sides, approx. 5 minutes per side.
  3. Deglaze with cognac and then add white wine.
  4. Add the chopped pumpkin, halved onion, garlic and washed grapes.
  5. Roast with the lid closed in a preheated oven (top/bottom heat) at 200 degrees for 30 minutes, then turn the guinea fowl over and roast for a further 30 minutes.
  6. For the side dish, mash the cooked parsnips with lukewarm milk, season with salt, add the Parmesan and mix well.
  7. Serve the finished guinea fowl on the serving plate
  8. For the sauce: Collect the stock and juice from the guinea fowl and bring to boil briefly with the juice of an orange and 1 tbsp of cornflour.

Bon Appetit

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