French guinea fowl and porcini mushrooms

French guinea fowl with porcini mushrooms

Serves 4

Preparation time: between 20-30 minutes

Cooking time: 60 minutes            



1 whole French guinea fowl, about 1.2kg

75g butter

2 shallots

50 ml cognac

100ml thick stock – chick or vegetable


400g crème fraîche

30g horseradish sauce or mustard

1 jar porcini mushrooms





Brown the French guinea fowl in 50g butter with the shallots, finely chopped.

Add the cognac and flambé, season to taste and add the stock.

Cover and cook on a high heat for 30 minutes. Put the French guinea fowl to one side.

Add the crème fraîche and horseradish (or mustard) to the cooking pot. Put the guinea fowl back in. Continue to cook for 30 minutes.

Brown the porcini mushrooms in the remaining butter. Season to taste.

Arrange the guinea fowl on a serving dish with the porcini mushrooms. Pour over the creamy sauce and serve.


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