How to Make Guinea Fowl with Mushrooms, Pink Pepper and Tomatoes

Guinea fowl is a delicious bird with juicy and tender flesh, similar to the meat of domestic chicken, only much tastier. Guinea fowl stewed in a sauce with white wine, field mushrooms and tomatoes is excellent with a setoff flavor of pink pepper that permeates the whole dish. You will surely want to repeat the pleasure having tried it once.

Ingredients for Guinea Fowl with Mushrooms

• 1 guinea fowl
• 0.6 lb field mushrooms
• 0.6 lb tomatoes
• 1 onion, parsley and 1 teaspoonful pink pepper peas
• 4-5 tablespoons olive oil
• half a glass white dry wine

Recipe for Guinea Fowl with Mushrooms

1. Wash the fowl, dry it up and cut into pieces.
2. Pour oil into a roasting pan, fry the fowl pieces with crushed peas of pink pepper quickly on high heat.

1. Take the meat out; put field mushrooms cut into four pieces into the roasting pan, fry them.

1. Add chopped onion, tomatoes, parsley and stew for 10 minutes.

1. After that put in fried meat, pour in the wine, cover up and stew on low heat for about 30 minutes.

1. Serve hot