» Anthony Smook Pinotage

Guinea Fowl and Pinotage

Heat the olive oil on high and add the onions, pancetta strips, olives, rosemary, thyme and garlic. Brown the whole guinea fowl on both sides. Add 2 glasses of Anthony Smook Pinotage and leave for another 5 minutes until alcohol has evaporated. Turn down to low, cover with foil and simmer for 4 hours. Check sauce every half hour and top up with Pinotage as required. Serve on a bed of spinach, pomegranates, ricotta cheese and boiled potatoes on the side.

Surprise your guest’s taste buds and serve Anthony Smook Pinotage to compliment this beautiful dish for a complete gastronomical experience.