Recipe: Guinea Fowl Casserole with Amber Beer

Name: Cocotte de pintade a la bière rousse
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 portions
Ingredients: Choucroute paysanne et foie d'oie poêléBonjour a tous mes amis dont les parents ont le jour de la naissance de leur progéniture n'ont rien trouvé de mieux que de leur donner ce si joli prénom qui sonne si bien en société(sourires).Voici donc cette recette créée spécialement pour la St Patrick.Cocotte de pintade a la bière rousse pour 4 personnes :1 Belle pintade fermière découpée en 84 tranches de 40 g de foie gras fais d'oie(ou de canard)400 g de bonne choucroute artisanale et paysanne pré cuite1 litre de bière rousse artisanale3 échalotes épluchées et émincées1 carotte de sable faite de même1 gousse d'ail juste écrasée avec la peauthym et laurier20 g de cèpes secs40 g de petits lardons artisanaux sautés1 grosse cuiller de farinehuile (pépins de raisin ou tournesol) ou graisse d'oiesel mignonnette et poivre du moulin .

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 15 min

Cook 50 min

Total 1h05

Servings 4 serv.

Ingredients for 4 servings

Peasant Sauerkraut and Pan-Fried Foie Gras

Hello to all my friends whose parents, on the day of their offspring's birth, could find nothing better than to give them this beautiful name that sounds so nice in society (smiles).
Here then is this recipe created especially for St Patrick's Day.
Guinea fowl casserole with amber beer for 4 people:
1 beautiful farm-raised guinea fowl cut into 8 pieces
4 slices of 40g fresh foie gras from goose (or duck)
400g of good artisanal and peasant sauerkraut pre-cooked
1 liter of artisanal amber beer
3 shallots peeled and sliced
1 sandy carrot cut the same way
1 garlic clove just crushed with skin
thyme and bay leaf
20g of dried porcini mushrooms
40g of small artisanal bacon pieces sautéed
1 heaping tablespoon of flour
oil (grapeseed or sunflower) or goose fat
fine salt and freshly ground pepper

Step-by-step directions

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 (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 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

Foie gras Choucroute Pintade a la choucroute Pintade