A lovely, simple and delicate recipe which has been given to us by David White, formerly of the Stableyard Country Restaurant in the village of Bangor-on-Dee, (famous for its racecourse) 5 miles south of Wrexham on the A525.

David and Kath White used to own and manage their country style restaurant, which was situated on the beautiful River Dee. David was one of our first customers when we originally began to sell and market the game from local shoots - he has kindly allowed us to print his recipe for you.

Ingredients (Serves 4)

Guinea Fowl Supremes
Fresh or Dried Tarragon
Butter
Glass of White Wine
Qtr glass of Cream

Method

Take the supremes and coat in tarragon (either fresh or dried)
Heat the butter in a large, flat pan and seal the supremes on both sides. Add the wine and cream and cook in this sauce until firm to touch. Remove the supremes to the oven to keep warm. Reduce the sauce quickly on a high heat and serve poured over the supremes. Arrange with new potatoes and seasonal green vegetables. Enjoy!