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🍽️ Tender guinea fowl drumsticks in red wine sauce with rice

485 kcal · 30 min · 4 servings

Ingredients

• 8 guinea fowl drumsticks
• 1 sprig rosemary
• 2 bay leaves
• 1 tbsp butter
• 2 tbsp olive oil
• 3 garlic cloves
• 1 onion
• 100 ml white wine
• 400 ml poultry stock (jar)
• salt
• pepper (from the mill)

Instructions

1. 1. Heat a splash of olive oil and a piece of butter in a large pot.
2. 2. Season the guinea fowl drumsticks generously with salt and pepper.
3. 3. Fry the drumsticks in the hot fat mixture until golden brown on all sides.
4. 4. Peel an onion and cut it into coarse quarters.
5. 5. Add the onion wedges and a few sprigs of fresh rosemary to the meat.
6. 6. Peel a garlic clove and add it whole to the pot.
7. 7. Add a dried bay leaf.
8. 8. Cover the pot with a lid.
9. 9. Place the pot in an oven preheated to 180 degrees Celsius.
10. 10. Let the meat braise for about 20 to 25 minutes.
11. 11. Remove the pot briefly and turn the drumsticks to ensure even cooking.
12. 12. Pour half a glass of white wine over the meat.
13. 13. Close the pot again and return it to the oven.
14. 14. Let the dish cook for a total of about 45 minutes.
15. 15. Check if the meat is tender and carefully remove the drumsticks from the pot.
16. 16. Pour the meat stock from the pot over the pan drippings (the caramelized bits at the bottom).
17. 17. Boil the liquid on the stove quickly until it has reduced by half.
18. 18. Strain the sauce through a fine mesh sieve to remove onions and herbs.
19. 19. Season the smooth sauce finally with salt and pepper to taste.
20. 20. Place the guinea fowl drumsticks back into the warm sauce to heat through.
21. 21. Taste the sauce and meat one more time and adjust the seasoning.
22. 22. Serve the drumsticks in the sauce together with a wild rice mix.
23. 23. Garnish the dish with sautéed rings of spring onions or leek.

Nutrition per serving

• kcal: 485
• Protein: 34 g · Fett/Fat: 28 g · Carbs: 19 g