The best guinea fowl we’ve ever tasted was in Arc en Barrois from the kitchen of our son’s friend’s grandmother. It was so memorable that 20 years later, we still talk about it.
I’m going to move my photography table, I think the light is better over here at the dining room table; softer.
Bandit: “Come on Quincy, man up! I don’t know why you make such a big deal of riding in the car. All that clawing, running and fighting but you still end up in the box. If you just quietly get in your box, go to sleep, you’ll wake up in France and then go up on the roof and have fun. Howling all the way for nearly 6 hours just prolongs the trip, as the people have to stop for frequent wine breaks.”
Quincy: “Yeah well, I might end up in the box but they’re going to have to work for it!”
Aren’t mushrooms good! I always like to cook them until they are a little brown but not too dark and juice-less.
Yet another reason to have on hand my Bavarian essence http://cookinginsens.wordpress.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/
If you don’t have access to guinea fowl then duck, game hen or chicken will certainly work but the guinea fowl supremes were perfection!
Guinea Fowl Supremes with Bavarian Essence and Sauteed Mushrooms
4 guinea fowl supremes
Bavarian essence (see above)
2 garlic cloves, chopped
2 shallots, thinly sliced vertically
2 tbsp olive oil
1 lb mushrooms, sliced
Salt and pepper
2 tbsp fresh mixed herbs (parsley, thyme, oregano), chopped
1/4 cup white wine
Season the guinea fowl with Bavarian essence then roast for 25 minutes on a rack in a 350 F oven.
Saute the garlic and shallots in the oil until the shallots begin to soften. Add the mushrooms, salt and pepper, then cook until the mushrooms begin to discharge their water. Add the herbs and wine, continuing to cook until the alcohol boils off and the mushrooms are a pleasant brown.
Serve with mashed potatoes.
Wine suggestion: Macon Village