Stuffed guinea fowl: soft recipe Ingredients: olive oil, pepper, salt - 1 - 1.5 kg guinea fowl - 100 g of - sausage meat - 100 g of - pork (prepared by the butcher or charcutier) - 2 - shallots - 1 clove of - garlic - 1 - apple - 10 - raisins macerated as desired in calva, cognac, armagnac - 1- egg.
Utensils： 1 Knife kitchen knives- 1 peeler- 1 Blender 1 frying pan- 1 Wooden spoon 1 Oven ovens- 1 pitter 1 dish-
Total time:
1h40
Preparation:
15 min -
Cooking:
1h25
Phase 1
Peel the apple and cut it into small cubes.
Phase 2
TaillFinely grate the shallots (or chop them) and the garlic, sweat them in the olive oil.
Phase 3
Add the sausage meat, brown it for a few minutes (without cooking it) add the fine pork meat, mix everything together in the pan.
Phase 4
Off the heat, add the diced apple, macerated grapes, egg, salt, and pepper.
Phase 5
Stuff the guinea fowl with this preparation, and place what remains around the guinea fowl in the dish. Bake in the oven for 1 hour 15 minutes, at 240°C (thermostat 8).
Phase 6
You can accompany this recipe with button or chanterelle mushrooms, green beans, and mashed potatoes + celery.
Utensils： 1 Knife kitchen knives- 1 peeler- 1 Blender 1 frying pan- 1 Wooden spoon 1 Oven ovens- 1 pitter 1 dish-
Total time:
1h40
Preparation:
15 min -
Cooking:
1h25
Phase 1
Peel the apple and cut it into small cubes.
Phase 2
TaillFinely grate the shallots (or chop them) and the garlic, sweat them in the olive oil.
Phase 3
Add the sausage meat, brown it for a few minutes (without cooking it) add the fine pork meat, mix everything together in the pan.
Phase 4
Off the heat, add the diced apple, macerated grapes, egg, salt, and pepper.
Phase 5
Stuff the guinea fowl with this preparation, and place what remains around the guinea fowl in the dish. Bake in the oven for 1 hour 15 minutes, at 240°C (thermostat 8).
Phase 6
You can accompany this recipe with button or chanterelle mushrooms, green beans, and mashed potatoes + celery.