Guineafowl in port wine cream II

Ingredients for Guineafowl in port wine cream II

Instructions for Guineafowl in port wine cream II

To prepare the Guineafowl in port wine cream II recipe, please follow these instructions:

The birds are boned and thighs folds down on the leg so there comes a collar around the thick part of the thigh. Brown first in a little butter in frying pan and FRY further in the oven at 200 Degrees for about 15 minutes

Port wine and white wine as well as fund poured over Pearl hens when they are taken out of the oven and roast the fat is poured off. Continue frying for a few minutes under the lid or foil. Pieces of meat are taken up, and the sauce with wine, add cream and boil a little into the get consistency and seasoned.

Salsify roots boiled in water with a little milk, savoy strimles coarse and blanceres in lightly salted water, turned into hot butter together with the pitted half blue grapes and skorzenerrødderne just before serving.