A timeless Venetian classic — roast guinea fowl with a rich peverada sauce of liver, soppressa veneta, anchovies, and black pepper. A dish that tells the story of the Veneto’s rustic soul, balancing intensity and elegance in every bite.

Perfectly paired with Follador Laelia Rosé Prosecco, whose delicate notes of red berries and fine perlage lift the flavours of the game, creating harmony between tradition and finesse.

Ingredients (serves 4)

For the guinea fowl:
· 1 whole guinea fowl, cleaned
· 2 carrots
· 1 onion
· 1 celery stalk
· A few sage leaves
· 1 sprig of rosemary
· 2 tablespoons extra virgin olive oil
· 1 knob of butter
· Salt and freshly ground black pepper
· 1 glass of dry white wine

For the peverada sauce:
· 100 g chicken or guinea fowl livers
· 80 g soppressa veneta (Venetian salami)
· 2 anchovy fillets in oil
· 1 garlic clove (optional)
· ½ glass white wine vinegar
· Thin zest of half an unwaxed lemon
· 1 tablespoon chopped parsley
· Plenty of freshly ground black pepper
· 2 tablespoons extra virgin olive oil
· Salt to taste
· Light broth or guinea fowl stock, as needed to adjust consistency


Preparation

The guinea fowl:
Prepare an aromatic base by roughly chopping the carrots, onion, and celery. Add the sage and rosemary.
Place everything in an ovenproof casserole dish, add the olive oil and butter, and lay the guinea fowl on top.
Season with salt and pepper and roast at 180°C (350°F) until evenly golden.
Deglaze with the white wine and continue cooking for about one hour, basting occasionally with the cooking juices to keep the meat tender.
When cooked, remove the guinea fowl from the dish, strain the cooking juices, and keep them warm.

The peverada sauce:
In a pan, heat the olive oil with the garlic, then remove the garlic once fragrant.
Add the finely chopped livers and soppressa, and sauté gently.
Add the anchovy fillets and stir until they dissolve and blend into the mixture.
Pour in the vinegar and let it reduce for a few minutes, then add a ladle of broth or guinea fowl stock.
Flavour with lemon zest and chopped parsley.
Grind in plenty of black pepper and adjust the salt.
Cook for a few more minutes until the sauce becomes thick, glossy, and well emulsified.

To serve

Carve the guinea fowl into even pieces and arrange them on a warm serving platter.
Drizzle with a little of the strained cooking juices and serve the peverada sauce hot on the side.

PAIRING: Prosecco Rosé Laelia — the fruity and aromatic character of Laelia, made from Glera grapes with 10% Pinot Noir, beautifully enhances the flavour of game, creating a perfect balance and a delightfully smooth palate experience.