CRUZ Colheitas

CRUZ Colheitas are rare vintages with complex flavours of dried fruits and spices which perfectly accompany strong meats and almond-flavoured desserts.


Recipe Roast guineafowl with sage

People : 6 Preparation :20 min Cooking time :70 min

Ingredients :

  • 1 piece of guinea fowl for 6 people (1.2 kg)
  • Juice of 2 oranges
  • 20 sage leaves
  • 3 tbsp groundnut oil
  • 4 tbsp honey
  • 40 g butter
  • 20 cl poultry stock (prepared from powder according to the instructions on the box)
  • Salt and pepper

Preparation :

  • Wash the sage leaves. Arrange them in a large cooking pot with the piece of guineafowl and the oil. Season and brown the meat on all sides.
  • Heat the butter and honey in a saucepan. When this mixture begins to brown, add the orange juice and boil for 3 minutes.
  • After 15 minutes of cooking time, baste the guineafowl with the honey and orange juice mixture.
  • Cook the guineafowl for an hour, turning it over and basting it very regularly, until it is lightly lacquered. Remove the meat from the cooking pot.
  • Filter the cooking juice and pour it into a saucepan. Add the poultry stock and reduce over high heat to thicken the sauce.
  • Serve the guineafowl with potatoes sautéed in butter. Coat with sauce.

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