Guineafowl with Grapes is a traditional British recipe for a stew of guinea fowl in a grape and wine sauce. The full recipe is presented here and I hope you enjoy this classic British version of Guineafowl with Grapes.
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Ingredients:
50g butter
2 tbsp oil
2 guineafowl, each cut into 4 pieces (quartered)
8 shallots
500g seedless black grapes
450ml grape juice (unsweetened)
300ml dry white wine
salt and freshly ground black pepper to taste
350g brown rice
3 tbsp chopped tarragon
Method:
Use a large flameproof casserole dish. Place on the hob, add half the oil and butter and heat. Once hot fry the guineafowl pieces until browned all over. Add the shallots, 350g of the grapes the grape juice and wine to the dish then season with salt and freshly-ground black pepper.
Cover and cook in an oven pre-heated to 160°C (320°F/Gas Mark 3) for 20 minutes. Once this initial cooking is done, add the rice, stir in and cook for a further 40 minutes, or until the guinea fowl pieces are tender and the rice is cooked through.
Take from the oven, stir-in the remaining butter and the tarragon and spoon onto a serving dish. Garnish with the remaining grapes and serve with a fresh green salad.
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