1 guinea fowl (1.5 kg)
salt & pepper
50 g bacon, cubed or sliced
50 g butter
10 shallots, sliced
3 dl Belgian beer, white or blond, blond Trappist recommended*/**
1 ts thyme
3 juniper berries
2 sprigs parsley
1 ts sugar*
6 endives***
Rub the guinea fowl with salt and pepper.
Heat the butter in a pan and bake the bacon for 5 m. Remove the bacon and brown the guinea fowl in the fat. Remove fowl and brown the shallots.
Add beer, thyme, laurel, berries, parsley (and sugar*). Mix.
Add bacon and heat the mixture.
Add the guinea fowl and let it stew on low heat for 45 m.
Heat some water to cook the endives for 10 m.
Add vegetables to the guinea fowl for the last 10 m of the cooking.
Remove the fowl and vegetables. Thicken the sauce, push through a chinois.
Cut guinea fowl into pieces. Put a piece on a warm plate with some sauce and with vegetables. Serve with boiled potatoes*** and blond Trappist beer.
Heat the butter in a pan and bake the bacon for 5 m. Remove the bacon and brown the guinea fowl in the fat. Remove fowl and brown the shallots.
Add beer, thyme, laurel, berries, parsley (and sugar*). Mix.
Add bacon and heat the mixture.
Add the guinea fowl and let it stew on low heat for 45 m.
Heat some water to cook the endives for 10 m.
Add vegetables to the guinea fowl for the last 10 m of the cooking.
Remove the fowl and vegetables. Thicken the sauce, push through a chinois.
Cut guinea fowl into pieces. Put a piece on a warm plate with some sauce and with vegetables. Serve with boiled potatoes*** and blond Trappist beer.
*When using white beer or blond Trappist, don't add sugar. Blond Trappist should be a triple, like Westmalle or Leffe. When Belgian beers are not available, use pale ale instead...
**Add 10 cl fond de gibier to make a smoother sauce.
***Do not use hydroculture endives for a better taste. To have a smoother sauce, cut 1 additional endive into small chunks and put in the sauce from the start.
***Or serve with parsnip mash.
***Or serve with parsnip mash.
Trappist monasteries were founded by the Cistercian monastery of La Trappe in medieval France. Of the world's 171 Trappist monasteries, only 7 produce beer. 6 of them are in Belgium, brewing the highly valued Trappist following strict prescriptions.
Read the cooking fowl tip. Try the quick version. Read a classic recipe to braise the endives.
Read the braising endives without water tip.
Read the cooking endives @ microwave tip.
