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Guinea fowl in salmi

Difficulty: Medium Doses: for 4 people
Ingredients

1 guinea fowl already cleaned weighing approximately 1 kg and ½ ,

1 glass of grappa,

1 onion,

1 carrot,

1 coast of celery,

1 litre of red wine,

1 clove of garlic,

1 bouquet (sage, rosemary, bay leaf),

10 juniper berries,

70 g of butter,

1 glass of olive oil,

salt,

pepper.

Introduction

The guinea fowl was usually prepared in Friuli for the feast of Pentecost. To obtain a tasty dish, it is advisable to choose a specimen that has freely scratched and whose diet has been integrated with grains and mixed with protein substances. Salmì cooking is typical for most poultry and game.

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