Guinea Fowl Tranches on Summer Vegetables

Clean the vegetables, wash them and cut them into pieces of about the same size. Mix everything together in a pot, season and add some olive oil and the herbs. Cover and braise in the oven at 130 °C for about 35 minutes. Finally, pour in vegetable stock, bind with some ice-cold butter and season again. In the meantime, season the guinea fowl breasts and slowly fry them in a little fat until pink. Slice the guinea fowl breasts thinly and arrange on the vegetables. Garnish with fresh chervil leaves.

Preparation Tip:

If chanterelle mushrooms are in season, mix a few more mushrooms into the vegetables.

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