Recipes
Main course
Guinea fowl braised in Geuze with root vegetables2 guinea fowls
2 turnips
4 young carrots
8 truffle potatoes (Vitelotte)
2 celeriac sticks
8 sprouts
1 bottle Geuze Cuvée René 0,375l
1 slice of salted bacon
1 finely sliced carrot and onion
a few leaves of coriander and thyme
Preparation:
Wash all the vegetables and cook them separately. Wash the potatoes but don’t peel them. Do this after they have been cooked so not to loose the flavour. Remove the legs and breast filets from the carcass, sear them in butter and sprinkle with Geuze. Place in a glass pan with the finely sliced carrot, onion, thyme and finely sliced salted bacon. Reduce the cream and the poultry stock in the pan used to sear the fowl and then add the Geuze.
Presentation:
Place the cooked vegetables and potatoes in the sauce. Place the braised guinea fowl filet and legs in a soup plate and cover generously with the sauce and vegetables. Decorate with a few coriander leaves.
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