Recipe: Guinea Fowl Casserole with Amber Beer

1 The evening before, in a terrine, place your guinea fowl pieces to marinate, pour the beer, shallots, carrot, thyme, 1 bay leaf, dried porcini, salt with a little coarse salt and pepper, cover and refrigerate.

2 Drain your pieces with the garnish.

3 Light the oven to 190°C (375°F) (6+)

4 In an ovenproof casserole, pour 2 tablespoons of oil or goose (or duck) fat. When well heated, brown your guinea fowl pieces on all sides, add your drained garnish, and let sweat 5 minutes gently covered, then dust with flour using your tablespoon, then moisten with your beer adding 20cl (0.8 cup) of water, bring to a boil, season, cover, then into the oven for 50 minutes of cooking.

5 Meanwhile, place your seasoned foie gras slices in the freezer for 5 minutes, then pan-fry them without fat for 30 seconds each side, remove them to a plate while keeping the pan.

6 In this pan still imprinted with foie gras fat, we will gently heat the sauerkraut, adding just a little white wine or water, covered for 10 minutes, then add your bacon and place your foie gras slices on top, turn off heat and cover.

7 Your guinea fowl is cooked, remove the pieces, take out your bay leaf and blend your sauce, strain it through a sieve, taste the seasoning then pour your sauce over the guinea fowl pieces just to warm through
Presentation:
Either the guinea fowl stew served in a large deep dish with sauerkraut separately topped with foie gras escalopes, or as in the photo plated on warm plates harmoniously.
You understood that this recipe comes from Alsatian cuisine, which is why