Guinea fowl with girolle mushroom

The guinea fowl with girolle mushroom was prepared in the heart of a gastronomic region. Find out all about the sweetness of the Southwest, and our respect for traditions and ancestral knowledge.

To prepare, reheat the closed can in a water bath, or pour the contents of the can into a saucepan and warm over low heat. Serve with fried potatoes or rice.

Enjoy with a red wine of “Pécharmant”.

Guinea fowl meat 50%, sauce (water, red wine, shallots, modified starch, cream, chicken broth [salt, dextrose, fat and chicken meat, natural flavors, spices and aromatic plant], beef broth [maltodextrin; natural flavors, salt beef fat], duck fat), bacon, girolle mushroom 3%, salt, pepper si-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA'>Enjoy with a red wine of “Pécharmant”.