Sautéed Young Guinea Fowl with Cherries and Beer



  • 2 young farm-raised guinea fowl, 1.7 kg (3 3/4 lb.), boned and cut up
  • 10 g (2 tsp.) granulated sugar
  • 8 tbsp. "Kriek" Belle-Vue beer
  • 2 tbsp. cherry Heering
  • 2 tbsp. fresh orange juice
  • 20 g (4 tsp.) red currant jelly
  • 60 g (2 oz.) good reduced veal stock
  • 80 g (1/3 cup) unsalted butter
  • A little lemon juice
  • A little bit of pitted mango or apricot in small dice
  • 10 g (1/3 oz.) chopped chives
  • 20 sour cherries
  • A few small sticks of blanched garlic
  • Salt and freshly ground pepper


Preparing the sauce base

  1. Lightly caramelize the sugar with a little water;
  2. add the beer, cherry Heering, orange juice, red currant jelly and veal stock;
  3. bring to a boil and let simmer for 10 minutes;
  4. put through a fine-mesh strainer and set aside until needed.

Preparing the Guinea Fowl

  1. Brown the seasoned guinea fowl in 40 g (3 tbsp.) butter; finish cooking in the oven, keeping the meat pink inside;
  2. deglaze the cooking pan with the sauce base; whisk in the remaining butter;
  3. season with salt and pepper; add a little lemon juice and the mango, cherry, chive and garlic garnish;
  4. serve with the accompaniment of your choice.



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