50 g butter
2 tbsp oil
2 guinea fowl, each cut into 4 pieces
8 shallots
500 g seedless black grapes
450 ml grape juice (unsweetened)
300 ml dry white wine
salt and freshly ground black pepper
350 g brown rice
3 tbsp chopped tarragon
2 tbsp oil
2 guinea fowl, each cut into 4 pieces
8 shallots
500 g seedless black grapes
450 ml grape juice (unsweetened)
300 ml dry white wine
salt and freshly ground black pepper
350 g brown rice
3 tbsp chopped tarragon
method
1. Heat half the butter and the oil in a large flameproof casserole.
2. Saute the guinea fowl until well browned.
3. Add the shallots, 350 g of the grapes, the grape juice, wine, and salt and pepper to taste.
4. Cover and cook in a preheated moderate oven, 160°C, 325°F, Gas Mark 3, for 20 minutes.
5. Stir in the rice and cook for 35 to 40 minutes or until the birds are tender and the rice is cooked.
6. Stir in the remaining butter and tarragon.
7. Garnish with the remaining grapes and serve with a watercress salad.
2. Saute the guinea fowl until well browned.
3. Add the shallots, 350 g of the grapes, the grape juice, wine, and salt and pepper to taste.
4. Cover and cook in a preheated moderate oven, 160°C, 325°F, Gas Mark 3, for 20 minutes.
5. Stir in the rice and cook for 35 to 40 minutes or until the birds are tender and the rice is cooked.
6. Stir in the remaining butter and tarragon.
7. Garnish with the remaining grapes and serve with a watercress salad.
serving amount
serves: 4
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