Civet de Pintade (Keto Modified)
Stewed Guinea Fowl (Keto Modified)
Yes, with a tweak: the sauce must be thickened without flour or starches. About 11g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A rich and rustic stew featuring pieces of guinea fowl (pintade) slowly braised in a red wine-based sauce with lardons (bacon), wild mushrooms, and a minimal amount of pearl onions. The deep, flavorful sauce is typically thickened by reduction and sometimes a touch of animal blood (traditionally), rather than flour.
Key ingredients
Guinea fowl pieces, red wine (e.g., Burgundy), lardons, mixed wild mushrooms (or button mushrooms), pearl onions (small quantity), game or chicken stock, garlic, thyme, bay leaf, butter, olive oil, salt, pepper.
How to make it keto
The sauce must be thickened without flour or starches. Omit traditional high-carb root vegetables like carrots and potatoes often found in stews, and serve with low-carb green vegetables.
Watch out for
Natural sugars in pearl onions and mushrooms; residual carbohydrates from red wine; small amounts from other vegetables in the stew.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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