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Guinea Fowl Baked




Thigh of guinea fowl

1.2 oz


2 wedges

Fresh sage

2 leafs

Fresh rosemary

2 sprigs

White wine

1 glass

second courses from Italy - Lombardia

Guinea Fowl Baked

Guinea Fowl Baked

with meat high in potassium high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Guinea Fowl Baked

A second dish of very easy game, a classic Sunday dish, to be served with potatoes, polenta and above all with a bowl of a good full-bodied red wine!

Guinea Fowl Baked step 1

step 1

Prepare the guinea fowl: mine was already cut into pieces and gutted. Rinse it under cold running water, taking care to remove any last feathers present, and then dab it with a little absorbent paper

Guinea Fowl Baked step 2

step 2

Heat the pyrex in which the game will be cooked in the oven on a medium heat, and place the pieces of guinea fowl on the skin side, browning the meat for at least 10-12 minutes without ever turning the meat. Turn the oven on at 200 degrees, in ventilated mode

Guinea Fowl Baked step 3

step 3

Turn the meat, put all the smells, cook for 5 minutes and finally put the glass of white wine, making it fade

Guinea Fowl Baked step 4

step 4

Cover with a sheet of aluminum paper (it is not necessary to be adherent), and place the pan in the oven for at least 30-35 minutes, removing the aluminum foil in the last 10 minutes of cooking

Guinea Fowl Baked step 5

step 5

The meat will look like this. Serve it with a side of baked potatoes, or polenta, and you won't be disappointed. Enjoy your meal!

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