Faraona Remix


  • Cut up the guinea fowls and divide the breasts, upper legs and thighs.

  • Cook drumstick and thighs previously salted and seasoned with game flavouring in a hot oven until the core temperature reaches 75 °C.

  • Season with salt and pepper and rest for a few minutes.

  • In the same pan deglaze with gin, add juniper berries, assam pepper, brown stock and water to the desired consistency.

  • Serve it with the porcini mushrooms, the thighs with the chanterelles, and the drumstick with the mushroom mixture and the spinach quickly sautéed.

  • Season generously with the gin base and garnish with fresh herbs.