Guinea Fowl with Pomme Puree Onions and Wild Mushrooms
Ingredients
Sauce
100ml white wine
25ml Madeira
250ml chicken stock
150ml veal stock
2 sprigs of thyme
1 star anise
Splash of sherry vinegar
Confit Onions
3 large white onions
150g butter
2 sprigs of Thyme
1 sprig of rosemary
4 cloves of black garlic
Pomme Puree
500g desiree potatoes (baked)
125g butter
125ml whole milk
Salt
Brine and Guinea fowl
6 litres of water
600g salt
10 sprigs of thyme
2 tablespoons of fennel seeds, coriander seeds, black peppercorns
Guinea fowl supremes
Handful of wild mushrooms
Method
Recieve 10% off your first order
Sign up to our newsletter for latest updates and get 10% off your first order
At Curtis Pitts Deer Services, our wild venison is a natural result of our conservation management to increase biodiversity and maintain the quality and structure of our deer populations. Our mission is always to produce the finest quality, traceable and sustainable wild venison and game that you can eat with complete confidence, knowing we stand behind every step in our process.
