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Guinea fowl cooked in sauerkraut liquid

While marinating, the acids of the sauerkraut liquid cook the guinea fowl fillet and ensure a tender and juicy end result. 

Makes 260g.  

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Allergens and dietary requirements

  • Cow's milk
  • Lactose

Ingredients

200
g
guinea fowl fillet
40
ml
sauerkraut draining juice
2
cloves
2
g
thyme
as needed
nutmeg, grated
20
ml
sunflower oil
30
g
butter
as needed
salt and pepper

Scale recipe

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