tmedia
Main content

https://www.lifestylefood.com.au/recipes/5659/whole-stuffed-guinea-fowl

LifestyleFOOD.com.au

Whole Stuffed Guinea Fowl

Ingredients

  • 1kg Large guinea fowl

  • 4 slices ciabatta bread

  • 6 tablespoons milk

  • 1 egg

  • 100g sausage meat

  • 1 green apple, peeled, cored and grated

  • ½ onion, grated

  • 3 tbsp Port wine

  • 1 tablespoon chopped parsley

  • 110g ripe Brie

  • 6 lightly crushed juniper berries

  • 2 tbsp vegetable oil

  • 3 fresh thyme sprigs

  • 30g butter

  • 6 rashers of streaky bacon

  • Salt and pepper

  • Fresh watercress to garnish

Method

  • 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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
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 :(