ROASTED GUINEA FOWL WITH MUSHROOM STUFFING + Cuvée N°6
Difficulty :2/4
Preparation : 30 min
Baking : 40 min
- Serves 6
- 1.5kg roasted guinea fowl
- 300g veal
- 300g Porcini mushrooms
- 1 carott
- 1/2 bunch of flat-leaved parsley
- 2 shallots
- 1 stalk of thyme
- 1 bay leaf
- 1 petit Suisse
- 1 egg yolk
- White wine
- Olive oil, salt, pepper
List of ingredients
- Peel and chop shallots. Rinse and chop the parsley.
- Peel, rince and cut the carott in small dices.
- Rince and wipe delicately Porcini mushrooms. Slice thinly half and chop the rest.
- Chop the veal. Mix with the parsley, half of the shallots, the chopped mushrooms, the petit Suisse, the egg yolk, salt and pepper.
- Season guinea fowl inside with salt and pepper. Fill with stuffing then tie with a wooden pike
- Brown the guinea fowl over a brisk heat in a pot with Olive oil. Reserve.
- Verse Olive oil in a pot, with the rest of shallots, dices of carotts, chopped mushrooms. Brown 5 min and add the guinea fowl. Season with salt and pepper, white wine, add the thyme and bay.
- Season with salt and pepper, white wine, add the thyme and bay. Cover and keep it over a low heat.
- Cut the guinea fowl and serve it with the Cuvée N°6. Enjoy !