Pintade, La Sabinoise Recipe

inspired by

@othym

Apr 10 2025

•

1h 30m

•

Serves 4

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Recipe information

Make Pintade, La Sabinoise in just 1h 30m. haricots, rabioles, moutarde de livèche.

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The best thing to pair and share with Pintade, La Sabinoise

Pintade and Vegetables

1 whole, about 1.5 kg Guinea fowl (Pintade)

0.66 lb (300 grams)Haricots verts (green beans)

0.44 lb (200 grams)Rabioles (radishes)

2 tablespoons Livèche mustard

3 tablespoons olive oil

2 cloves Garlic cloves

1 teaspoon Fresh thyme

1 to taste Celtic sea salt

1 to taste black pepper

Cooking Instructions

1. Prepare the Guinea Fowl

Preheat the oven to 180°C (350°F). Season the guinea fowl with salt, pepper, and fresh thyme. Rub it with olive oil and place it in a roasting pan.

2. Roast the Guinea Fowl

Roast the guinea fowl in the oven for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F). Baste occasionally with the pan juices.

3. Prepare the Vegetables

While the guinea fowl is roasting, trim the green beans and slice the radishes. In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant.

4. Cook the Vegetables

Add the green beans and radishes to the skillet. Sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.

5. Serve

Once the guinea fowl is cooked, remove it from the oven and let it rest for 10 minutes. Serve with the sautéed vegetables drizzled with livèche mustard.

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