Guinea Fowl with Riesling Wine, Zucchini Noodles and Carrots

Recipe

1 Remove bones from the guinea fowl to use the white meat and thighs (you can ask your butcher to do this if you need help).

2 Wash and cut the mushrooms in four.

3 Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the ‘water drop’ technique.

4 Brown the guinea fowl pieces, set aside, then add the oil and onion to the pan.

5 Sweat the onion for 2 minutes, then add the mushrooms, and cook for another 5 minutes.

6 Add the flour and roast for 2 minutes, then pour the wine.

7 Add the guinea fowl thighs, simmer for 20 minutes.

8 Add the guinea fowl white meat and the poultry stock, then cook for a further 15 minutes.

9 To finish, add sour cream and seasoning. Keep warm.

10 Peel the carrots and slice them into thin strips. Do the same for the zucchini.

11 Steam the vegetables for 2 to 3 minutes, then season.

12 Serve the vegetables with the guinea fowl.

Tip: You can make your own poultry stock using the bones from the guinea fowl.