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Whole Stuffed Guinea Fowl



  • 1.

    To make the stuffing, soak the slices of bread in the milk, and then crush with a fork. Add the egg, onion, sausage meat, grated apple, 2 tablespoons Port wine, parsley and a bit of salt. Rip up the Brie and scatter into the stuffing, then mix with a fork until homogeneous. Stuff the guinea fowl with the mixture and secure at both ends with cocktail sticks.

  • 2.

    Put the guinea fowl in a pan, moisten with the remaining Port and add the juniper berries, oil and thyme. Cover and let sit for 24 hours, turning the bird twice.

  • 3.

    Melt the butter in a casserole dish; transfer the drained guinea fowl into it and brown until golden on all sides over strong heat. Place in a preheated oven at 220°C and cook uncovered. Moisten after 15 minutes with some of the marinade and again after 30 minutes. At this point, cover with the bacon slices and cook for another 15-20 minutes in the oven until the guinea fowl is cooked through and the bacon crispy. To serve it, cut the fowl like a chicken and transfer it onto a warm service dish with the sliced stuffing and garnish with fresh watercress.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Whole Stuffed Guinea Fowl.


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Posted by Anne629Report
I was very disappointed with this recipe - I followed it faithfully and it was dry and bland, bland, bland. The amount of ingredients for the stuffing would have been enough for 3 x1 kg birds. If you are going to roast uncovered, why the need to brown on top of the stove first ? Especially if you are going to roast at 220C - it was nearly black before the first baste. Waste of an expensive bird and a flop for Xmas dinner :(
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