How to make oven-baked guinea fowl breast cooked with raisin wine and then sprinkled with a vinaigrette based on balsamic vinegar, extra virgin olive oil and lemon juice.
Ingredients for 4 people
For the guinea fowl breast
- 2 breasts of guinea fowl
- 1 onion
- 100 g of butter
- 1/2 liter of raisin wine
- 1 tablespoon of red wine vinegar
- rosemary, sage
- salt and pepper
For the vinaigrette
- 50 ml of guinea fowl cooking primer
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- 6 tablespoons of extra virgin olive oil
- 1 lemon
- 1 tablespoon of balsamic vinegar
How to prepare guinea fowl breast in the oven
In a pan brown the sliced onion with the butter, sage and rosemary, then add the guinea fowl breasts by cooking the side without the skin first.
Wet with a little vinegar, let it evaporate and then pour the wine.
Transfer the guinea fowl breasts with the wine in a fan oven at 200 ° C, and cook for about 8 minutes.
After removing the meat from the oven and, after having cooled it down a bit, bone it.
Add the juice of 1 lemon, salt, pepper, balsamic vinegar and extra virgin olive oil to the cooking juices, then mix everything by mixing with energy to obtain a vinaigrette.
Cut the guinea fowl breasts into slices and season with the vinaigrette sauce.
