Pintade, La Sabinoise Recipe
haricots, rabioles, moutarde de livèche.
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Ingredients
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Pintade and Vegetables
Method
Cooking Instructions
- 1
- 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.