Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Lard

  2. 1 Onion - finely chopped

  3. 2 Leeks - finely chopped

  4. 1 Guinea hen - cleaned, quartered Salt - to taste Freshly-ground black pepper - to taste

  5. 1/4 cup 15g / 1/2oz Flour

  6. 1 Good-quality red wine

  7. 2 tablespoons 30ml Grappa Few gratings nutmeg

  8. 2 tablespoons 30ml Dried mushrooms - soaked in hot water To rehydrate, then squeezed dry

  9. 10 New potatoes - quartered

  10. 1 lb 454g / 16oz Sweet sausage - crumbled

  11. 2 tablespoons 30ml Unsalted butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a Dutch oven, heat the lard over high heat and add the onion and leeks. Cook over high heat until softened and browned, about 5 minutes. Season the Guinea hen pieces with salt and pepper and place in the pot. Sprinkle the meat with the flour and cook until the meat is well browned. Add the wine, grappa, and nutmeg and bring to a boil. Reduce to a simmer and cook until the meat is cooked through, about 30 minutes. Remove the meat from the pot and keep hot. Add the mushrooms, potatoes, and sausage and cook for an additional 15 minutes, then stir in the butter, return the meat to the pan to heat through and serve with the sauce drizzled over. This recipe yields 4 servings.


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