“Thanks God!” as my friend Magdalene says. I’ve found a wonderful butcher shop about an hour away from Honesdale that can and will provide me with the joy and enthusiasm for cooking and blogging in the U.S. which has been lacking. The Butcher Shoppe in Pocono Lake, Pa has the best of France’s cheeses, homemade sausages, exotic game, seafood, high welfare beef and pork. I bought a lot! No more ho hum, spongy textured chicken, beef or pork. Choice is available! Hallelujah!
First up, guinea fowl. My favorite cut in France from guinea fowl is the pintade supreme, a thick slice from the breast which includes the wing portion. But who’s complaining? This whole 2 lb pintade was perfect for my ragout. Though a little small, it was tender and had a normal texture.
Here in Honesdale we either have portobello mushrooms or baby portobello mushrooms. I’ll have to wait for autumn in France for mushroom variety and flavor. If you live near or in a city, try a mixture of different variety mushrooms.
I got a crispy exterior when browning the guinea fowl by using 2 Tbsp of the fat from the fried pancetta batons.
This simple recipe provides a light, flavorful sauce that was a perfect accompaniment for the pasta.
Guinea Fowl and Mushroom Ragout
3/4 cup pancetta batons
2-2 1/2 guinea fowl, cut into serving pieces and seasoned with salt and pepper
4 shallots, thinly sliced vertically
1 tbsp flour
2 cups baby portobello mushrooms, cut into halves
3 ounces cognac
3 ounces white wine
10 ounces chicken broth
1 lb fresh pasta, cooked
In a large skillet, brown the pancetta, remove and drain on a paper towel, reserving 2 tbsp of the fat from the pancetta in the skillet. Brown the guinea fowl parts in the reserved fat, remove and set aside. Add the shallots to the skillet and cook until wilted. Stir in the flour and cook for 2 minutes. Add the mushrooms and cook for 3 minutes.
Pour in the cognac and wine, boiling for about 1 minute. Return the pancetta and the guinea fowl to the skillet along with the chicken broth. Stir and bring to a boil and then simmer for 25 minutes.
Serve the ragout over the cooked pasta and sprinkle with parsley.