Guinea Fowl with Walnuts and Grape Juice - Organic Tuscany Cookbook
This is a great dish for the autumn, with the nuts adding texture and the just-harvested grapes adding a smooth sweetness.
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Ingredients
- One large guinea fowl, cut into eight pices (ask your butcher to do this)
- A glass of white wine
- 100 g (1 cup) walnuts
- 50g (half cup) pine nuts
- 1 bay leaf, a sprig of rosemary, 2 sage leaves
- 1 teaspoon fennel seeds
- Medium bunch of grapes (around 500g/1 lb)
- Half litre/1 pint vegetable stock (may not be needed depending on juiciness of everything else)
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