Braised guinea fowl with cabbage and bacon

Ingredients

For 4 servings

• •1 1 2 kg ready to cook guinea fowl
• •225 g 225 g Smoked bacon
• •1 1 green cabbage
• •3 3 Carrots
• •750 g 750 g Potatoes
• •1 1 Onion with 4 cloves
• •3 gousse 3 garlic pods
• •2 2 Thyme brush
• •2 2 Laurel leaf
• •45 cl 45 cl Vegetable bud
• •12 12 Bays of juniper
• •3 Three spoons. Sour duck fat (or oil)
• •Salt
• •Pepper

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!