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Guinea fowl with honey and sweet wine sauce

4 Guinea fowl fillets, skinned

20 ml corn or sunflower or olive oil (for frying)


Marinate :


120 gr. honey

20 ml soy Soy sauce

200 ml fresh orange juice

1 clove of garlic

1 gr of fine chopped ginger

Salt and pepper




400 ml sweet wine

100 gr. honey

30 gr cold butter

Salt and pepper




500 gr potatoes, boiled in their skin, and cut into quarters

3 sweet peppers of different colours cut into quarters

4 wild mushrooms

2 sliced baby morrows

2 sliced medium size aubergines

4 fresh onions cut into half

2 sliced carrots

50 ml olive oil

Salt and pepper



Marinate the fillets over night

Heat the oil in a non-stick pan and sauté the fillet on both sides.

Take the fillets out, and keep them warm

Add the wine to the same pan and boil until the quantity is half reduced.

Add the honey, mix the butter and finish with salt and pepper.

Sauté the vegetables with the potatoes, and serve.

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