Clean the cabbage ; cook it in salted boiling water for 20mn. Strain it and chop it roughly.

Slice the onions and the carrot thinly and let them cook until soft with the diced bacon in a big saucepan.

 

Add the cabbage, salt, pepper and nutmeg.

Put the guinea-fowl right in the middle of the vegetables and moisten with stock.

Cook it gently with the lid on for approximately 1h30.

Serve with boiled potatoes.

 

 

 

Ingredients

  • One guinea-fowl (Mesnil Farm)
  • 1 cabbage
  • 2 onions
  • 1 carrot
  • Salt and pepper
  • Nutmeg
  • 200g diced bacon
  • Stock

 

 

 

 

Guinea-fowl with cabbage and diced bacon | Chicken with camembert | Chicken with figs and Muscat | Boiling fowl with cream | Capon with champagne | Guinea-fowl capon with foie gras cream | Turkey stuffed with black and white puddings
Christine et Francis Poussier - SARL Ferme du Mesnil - 14330 LE MOLAY LITTRY - tél (+33)2 31 51 09 90
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