Braised guinea fowl with brioche crumb, wild mushrooms and tarragon

Knorr Professional

Knorr Professional

Premium Supplier 23rd March 2015

Braised guinea fowl with brioche crumb, wild mushrooms and tarragon

With its mild taste, guinea fowl lends itself to a range of flavours and guinea fowl recipes. Why not give the following Braised guinea fowl with brioche crumb, wild mushrooms and tarragon recipe a try in your kitchen? To get a jelly bouillon sample go to


  • • 50 ml Rapeseed oil
  • • 100 g Banana shallots, diced
  • • 100 g Carrots, diced
  • • 100 g Celery, diced
  • • 1.5 kg Guinea fowl
  • • KNORR Professional Chicken Jelly Bouillon x 700ml
  • • 100 g Brioche crumbs, toasted
  • • 30 g Pumpkin seeds, toasted
  • • 50 g Meadowland Professional 250g
  • • 200 g Girolle mushrooms
  • • 10 g Tarragon


Preheat the oven to 180C/350F/Gas 4. Place the guinea fowl skin flat onto a non-stick baking tray and place another tray on top. Put the trays into the oven and cook for 5-8 minutes, or until crisp. Remove from the oven and take the skin off the tray to cool. When the skin is cool, thoroughly chop the skin to get a rough crumb. Place into a bowl with the brioche crumbs and toasted pumpkin seeds. Cut the guinea fowl in to portions. Clean the mushrooms well.

1. Place the oil in to a sauté pan, add the guinea fowl and allow to brown on both sides. Then remove and set aside.

2. Add the shallots, carrots and celery to the pan and cook for 3-4mins then return the guinea fowl and cover with the bouillon.

3. Place the pan in to the oven and cook for 25-30mins or until thoroughly cooked.

4. Place another pan on to a medium-high heat and add the meadowland then add the mushrooms and tarragon. Fry for 3-4mins then remove and place on to some kitchen paper to drain.

5. Remove the pan from the oven, add the mushrooms and garnish with the brioche crumbs.

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