braised supreme of free-range guinea fowl

David Wilson

David Wilson

20th November 2011
David Wilson

braised supreme of free-range guinea fowl

With its mild taste, guinea fowl lends itself to a range of flavours and guinea fowl recipes. Why not give the following braised supreme of free-range guinea fowl recipe a try in your kitchen? Another classic French recipe given in proportions, not amounts, so that it can be adapted for any number of portions. SERVING SUGGESTION on a bed of aligote with a sweet red wine reduction by David Wilson at Creelers of Skye Isle of Skye


  • butter
  • extra-virgin olive oil
  • fleurs de sel or sea salt crystals
  • cracked black peppercorns
  • fine-chopped thyme
  • fine-chopped sage
  • a few sprigs rosemary
  • bay leaves
  • two cloves garlic per supreme, fine-chopped
  • dry white wine
  • water
  • supremes of free-range guinea fowl, skin on


put equal volumes of butter and olive oil into a stock pot or high-sided saute pan, enough to make a depth of half an inch when liquid.
put on a high heat
add the garlic
mix equal quantities of the thyme,sage and rosemary and sprinkle into pan to cover surface of oil
when oil is hot carefully place supremes in oil skin side up and sear till underside is golden.
turn supremes skin-side down and sear till skin-side is turning brown
add dry white wine to half the height of the supremes
add water till supremes are just covered
add a few bay leaves
bring liquid to the boil
immediately turn down to a simmer
simmer for 16 mins
drain and plate immediately

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