Guinea Fowl with Cream and Lemon

Preparation

1. STEP 1 OF 8

   Clean and wash the guinea fowl

2. STEP 2 OF 8

   Dry it carefully

3. STEP 3 OF 8

   Cut it into pieces and brown them over high heat with the butter

4. STEP 4 OF 8

   Add salt and pepper

5. STEP 5 OF 8

   Cover, lower the heat, and cook for about an hour

6. STEP 6 OF 8

   Fifteen minutes before the end of cooking, add the cream and mix well so that it is absorbed by the meat

7. STEP 7 OF 8

   Arrange on the serving dish and sprinkle with lemon juice

8. STEP 8 OF 8

   Accompanying wines: Botticino DOC, Cerveteri Rosso DOC, Vesuvio Lacryma Christi Rosso DOC

Suggestions

• Pan

• Bowl

• Knife

General Information

Analysis

Macronutrients (100 gr)