14th Mar 2012 - 05:42
Ingredients
2 kilo guinea fowl joints 4 rashers of fat bacon 50g flour 1 tsp salt 250g guinea fowl or chicken livers 1 tsp paprika 1 large onion, chopped 275 ml chicken stock 275 ml red wine
Preparation method
Dice the bacon and livers. Gently fry the bacon. Increase the heat once the fat has been extracted from the bacon. Brown the guinea fowl Joints in the bacon fat, remove and place in a large casserole. Repeat with the livers, then add the onions and sweat until soft. Add the flour and paprika, cook the roux until brown. Gradually add the red wine and chicken stock, stirring all the time. Pour the resulting sauce over the guinea fowl and livers. Cover and simmer gently for two hours or until the meat is tender.
Recipe courtesy of