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Guinea Fowl in White Wine

6 Guinea Fowl breast (halves)
4 Tbs butter (more if needed)
2 slices of bacon
12 small onions (skinned and left whole)
Bouquet Garni (bundled & tied fresh parsley, fresh or dried Thyme and Bay leaf)


In a pan melt the butter and brown the Guinea Fowl breasts on both sides.

Add the salt and pepper, bacon, onions and bouquet garni. Add the white wine, cover and simmer for 45 min.

Serve with sauté potatoes and green vegetables.

Variation Mushrooms can be added 15 minutes before the end of the cooking time.




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