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How good is the guinea fowl hunters with olives!


guinea fowl hunter style

Perfect as a Sunday second course, guinea fowl hunter style with olives is simple to prepare. Here is our recipe.

Let's face it: very few people nowadays dedicate themselves to long cooking of meat, tending to prefer simpler and more immediate dishes. Yet guinea fowl hunter, despite the cooking time, is really simple to prepare and perfect for family lunches. In fact, these meats are very tasty and, even if they turn out to be dry (unfortunately it happens), hunting style cooking is perfect for tenderizing them.

To cook guinea fowl hunter-style you will need very few ingredients: in addition to the bird, get some diced bacon , which with its fat helps tenderize the meat, and olives , which are essential when it comes to hunter-style guinea fowl. And now let's see together all the steps to make this recipe with guinea fowl.

Guinea fowl in pieces
Guinea fowl in pieces

Ingredients

For the guinea fowl hunters

  • Guinea fowl pieces – 1
  • Bacon – 150 g
  • Taggiasca olives – 150 g
  • Onion – 1
  • Garlic – 2 cloves
  • Rosemary – 1 sprig
  • Sage – 2 leaves
  • Tomato pulp – 400 g
  • Dry white wine – 1 glass
  • Extra virgin olive oil – 2 tablespoons
  • Salt – to taste
  • Pepper – to taste

Preparation

How to prepare the recipe for guinea fowl hunters

1

First, check that the guinea fowl is very clean and, if necessary, flame the feathers on the stove. Then rinse it under running water and dry it with kitchen paper before cutting it into pieces .

2

Chop the onion , garlic , rosemary and sage quite finely and brown them in a pan with oil . Then add the diced bacon and leave everything for a few more minutes.

3

Add the meat and, after browning it on all sides, add the white wine . When you no longer smell alcohol rising from the pan's fumes, add the tomato pulp and a pinch of salt .

4

Start cooking the meat which should continue for 1 and a half hours . Stir occasionally and, if the sauce dries out too much, adjust the consistency with hot water or broth . Only 10 minutes before the end of cooking, add the Taggiasca olives . Serve hot.

There are some small variations regarding this dish. For example, you can use lard instead of bacon, shallots instead of onion, red wine instead of white wine. The taste will still be excellent! This particular technique for stewing guinea fowl is particularly suitable when you have a rather old bird on your hands, with tough and not very tasty meat.

We also recommend you try our chicken Cacciatore , which is easier to find at any time of the year.

Conservation

Guinea fowl hunters can be kept in the fridge for a couple of days and the best way to reheat them is in a pan.

Read also
Baked guinea fowl

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