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.
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.
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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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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