This recipe comes from David Jenkins at
Hub-UK, a wonderful British site.
Hub Guinea Fowl with Cider Mushroom Cream
2 Guinea fowl breast (skins removed)
200 gms (1/2 lb.) closed cap mushrooms (or which ever type you fancy but not too
350 mls (1 1/2 C.) chicken stock
200 mls (3/4 C.) medium cider
250 mls (1 C.) thick or double cream
12 black peppercorns
pinch of sea salt
1 T. olive oil
2 oz. butter
Prepare your stock first - I use a good quality chicken stock cube. (It is
rarely practical to make your own stocks these days as such small quantities are
required. You could of course deep freeze it).
Add olive oil and butter to pan (I use my trusty wok). Sauté Guinea Fowl breasts
on a low heat until they change colour all over.
Slice your mushrooms thinly and add to pan, stirring to absorb all the butter
and oil. Add the cider and increase heat to bring to boil. Continue to boil
until liquid is reduced by half.
Add your chicken stock and continue to boil until stock is reduced to a thick
consistency - sauce like.
Roughly crush your black peppercorns (in a pestle if you have one otherwise use
flat of knife) and add to pan.
Add the cream and bring back to boil. Reduce to a simmer and allow to simmer for
about five to ten minutes until it starts to thicken. Taste and add salt to
Serve with thick cut potato chips ("pomme neuf")