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St Sever Guinea Fowl and Quail - as subtle a dish as you could hope for.
These two birds with their fine meat that is rather similar to game, are fed with exclusively plant-based feed composed of 75% corn for the guinea fowl and 70% cereals for the quail.
And we should not forget the environmental conditions and breeding methods that are prefectly suited to their nature. |
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Label Rouge Farmhouse Guinea Fowl
In 1966, the first
Label Rouge for farmhouse
guinea fowl.
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Label Rouge 1/2 Farmhouse Guinea Fowl.
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| Voted taste of the year 2001 |
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Our certified corn-fed young cockerel is of traditional stock and benefits from exactly the same breeding conditions as St Sever Label Rouge Farmhouse Chicken. It is grown for an average of 40 days in accordance with strict specifications that guarantee a top-quality product.
In a casserole or simply roasted, our St Sever Certified Corn-fed Young Cockerel is ideal with its firm, flavoursome meat. |
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Ready-to-cook certified corn-fed young cockerel. |
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Ready to cook
Landes pigeon. |
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Preparation time: 30 min
Cooking time: 30 min
Level:  |
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Bone the quails. Season with salt and pepper.
Dice the wild mushrooms and the pig's ear.
Fry the pieces of pig's ear in a little goose fat.
When nice and crisp, add the wild mushrooms, the
shallots, salt, pepper and, when all the ingredients are cooked, the parsley.
Leave to cool.
Stuff the quail with the mixture, placing a piece of foie gras in the middle of each, then wrap the birds in the bacon.
Wash the potatoes.
Cut the top off each potato and, with a spoon, scoop out small balls of potato without
piercing the skin.
Add salt and pepper. Pre-cook the potatoes.
Preheat the oven (gas mark 8 / 250°C) and place the potatoes
in it for 20/25 min.
Presentation of the quail:
Place the salad and dressing on the plates.
Place the potatoes in the centre of each plate and the slices of smoked magret around them. |
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Ingredients:
for 2 people
4 St Sever quails 180g each
4 very large potatoes
100g semi-cooked foie gras
100g cooked wild mushrooms
1 cooked pig's ear
30g finely chopped shallots
10g chopped parsley
4 thin slices of bacon
Salt, pepper.
Garnish:
160g of mixed lettuce
Dressing made with olive oil
Fine herbs
16 thin slices of smoked duck magret |
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