Braised guinea fowl with cabbage and bacon

Method

1. 1

   Start by preparing the cabbage: cut it into quarters, remove the trognon and the big ribs. Dip it in a saucepan of salty boiling water for 5 minutes, then cool it in cold water and drain it well.

2. 2

   In a large pot, heat a tablespoon of duck fat. Season with salt and pepper and brown on all sides for about 10 minutes. Once golden, remove it and book.

3. 3

   Pour the rest of the duck fat into the same pot. Sauté the bacon with the carrots scratched and sliced for 5 minutes over low heat.

4. 4

   Now add the bleached cabbage, onion, crushed garlic, thyme, bay and juniper berries. Mix all these ingredients well.

5. 5

   Place the guinea fowl on this vegetable bed, then pour the hot broth. Cover the casserole and simmer for 1 hour over low heat.

6. 6

   Meanwhile, prepare the potatoes: peel them and steam for about 20 minutes. Add them to the casserole during the last few minutes of cooking. Serve hot and taste!

Nutrition

calories

580 kcal

fatContent

28 g

fiberContent

10 g

sugarContent

8 g

sodiumContent

1200 mg

proteinContent

50 g

cholesterolContent

180 mg

carbohydrateContent

45 g

saturatedFatContent

12 g

unsaturatedFatContent

16 g

Indicative values from the source, for the original recipe.

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