📝 About This Recipe
This soul-warming dish brings the wild, gamey elegance of guinea fowl together with the humble, buttery sweetness of slow-braised Savoy cabbage. Rooted in the farmhouse traditions of Central France, the bird is gently simmered in a rich bath of dry cider and aromatics, ensuring the lean meat remains incredibly succulent. It is a masterclass in texture, where crispy golden skin meets a melt-in-your-mouth vegetable base infused with smoky bacon lardons.
🥗 Ingredients
The Bird
- 1 whole Guinea Fowl (approx. 3-3.5 lbs, jointed into 6-8 pieces)
- 1.5 teaspoons Kosher Salt (to season)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Duck Fat or Olive Oil (for searing)
The Braise Base
- 150 grams Smoked Bacon Lardons (cut into thick matchsticks)
- 1 head Savoy Cabbage (large, cored and shredded into 1-inch strips)
- 1 large Yellow Onion (thinly sliced)
- 2 medium Carrots (peeled and sliced into rounds)
- 3 Garlic Cloves (smashed and minced)
Liquids and Aromatics
- 1 cup Dry Apple Cider (traditional French Cidre works best)
- 1.5 cups Chicken Stock (low sodium, high quality)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 4 Juniper Berries (lightly crushed to release oils)
- 2 tablespoons Unsalted Butter (cold, for finishing the sauce)
👨🍳 Instructions
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1
Pat the guinea fowl pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and black pepper.
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2
In a large heavy-bottomed Dutch oven, heat the duck fat or olive oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding, sear the guinea fowl pieces skin-side down for 5-7 minutes until the skin is deep golden and crisp. Flip and sear for 2 minutes on the other side. Remove to a plate and set aside.
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4
Reduce heat to medium. Add the bacon lardons to the same pot and fry until the fat has rendered and the bacon is crisp and golden.
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5
Add the sliced onions and carrots to the bacon fat. Sauté for 6-8 minutes until the onions are translucent and starting to caramelize at the edges.
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6
Stir in the minced garlic and cook for just 60 seconds until fragrant, taking care not to burn it.
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7
Add the shredded Savoy cabbage in handfuls, tossing with the onions and bacon. It will look like a lot, but it will wilt down quickly. Cook for 5 minutes until softened.
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8
Pour in the dry cider, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the cider bubble and reduce by half.
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9
Add the chicken stock, thyme sprigs, bay leaves, and crushed juniper berries. Bring the liquid to a gentle simmer.
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10
Nestle the seared guinea fowl pieces back into the pot on top of the cabbage, keeping the crispy skin above the liquid line to maintain texture.
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11
Cover the pot with a tight-fitting lid, reduce heat to low, and braise gently for 45-50 minutes. The meat should be tender and pulling away from the bone.
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12
Carefully remove the guinea fowl and cabbage to a warm serving platter using a slotted spoon. Discard the thyme sprigs and bay leaves.
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13
Increase the heat under the pot to high and boil the remaining liquid for 5 minutes until reduced to a glossy sauce. Whisk in the cold butter at the very end for a velvety finish.
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14
Pour the sauce over the fowl and cabbage and serve immediately while piping hot.
💡 Chef's Tips
Don't overcook the bird; guinea fowl is leaner than chicken and can dry out if simmered too aggressively. Always use Savoy cabbage rather than standard green cabbage; its crinkled leaves hold the sauce better and have a superior, buttery texture when braised. If you can't find guinea fowl, pheasant or a high-quality heritage chicken make excellent substitutes. Crushing the juniper berries is essential—it releases a piney, gin-like aroma that perfectly complements game meat. To keep the skin extra crispy, you can pop the bird under a broiler for 2 minutes just before serving.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or boiled fingerling potatoes to soak up the braising juices. A glass of dry, crisp Alsatian Riesling or a chilled French hard cider pairs beautifully with the richness of the bacon and cabbage. Add a dollop of Dijon mustard on the side of the plate for a sharp, acidic contrast to the savory meat. A crusty baguette is mandatory for cleaning every drop of the cider reduction from your plate. For a touch of sweetness, garnish with a few pan-fried apple slices.