GUINEA FOWL WITH MILLET GROATS AND BEETROOT

Wrap washed beetroots and bake them wrapped in tinfoil, each with a sprig of rosemary and thyme, seasoned with salt and pepper. In a saucepan, fry the onion in lard, add the carrot, parsley root and celeriac grated on the coarse mesh. After frying pour a little water, throw chopped mushrooms, groats and cook, gradually adding water until the groats are cooked. At the end, add finely chopped sauerkraut, garlic, marjoram and a few sprigs of parsley. Heat the goose lard in a frying pan and fry the fillets skin side down. When the skin is browned, add the diced apple and cherries, turn the fillets, pour the wine, honey and vinegar, and slowly reduce. Add the chopped coriander and season the fillets with salt and pepper. Cut the baked beets into cubes, fry in butter with one piece of anise, season with salt, pepper, sugar and vinegar. Decorate the whole with nasturtium flowers and leaves.
Ingredients:
4 fillets of guinea fowl
4 beetroots
150 g of millet groats
200 g of carrots, parsley root and celeriac
5 dried boletes
50 g sauerkraut
1 medium onion, chopped
3 cloves of garlic
2 tbsp goose lard
half tbsp butter
Fresh herbs: rosemary, thyme, coriander, marjoram, parsley
Anise 1pc
80 ml of dry red wine
1 large apple
150 g of pitted cherries
1 tbsp honey
1 tbspvinegar
sugar, vinegar, salt and pepper to taste
Hotel "Dwór Dwikozy"

The recipe is from:
Hotel "Dwór Dwikozy"
ul. Spółdzielcza 12
27-620 Dwikozy
Poland
[email protected]
www.dwordwikozy.pl

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