Stuffed Guinea Fowl Breasts
By Published: July 26, 2013
- Yield: 4 Servings
This recipe can be found in the cookbook Good Game, Item #SPB06, at www.SportsmansTable.com
Ingredients
- 2 guinea fowl
- 4 shallots
- 2 carrots
- 2 cloves garlic
- 4 fl. oz. Vin Santo
- 1 tsp. chopped fresh thyme
- 1 tsp. rosemary
- 1 tsp. marjoram
- 1 egg
- salt amount to taste
- ground black pepper
- 1 oz. butter
Instructions
- Skin the guinea fowl, and remove both breasts, slicing down the carcass from the breastbone with a sharp knife. Strip the flesh (removing any fatty tissue) from the wings, carcass, and legs. In a baking dish, arrange a base of finely chopped carrot, shallots and garlic cloves, cover this with the chopped wings and legs and meat from the carcass, season with salt and ground pepper, sprinkle all over with 1/2 wine glass of Vin Santo (or inf not available, a sweet Sauternes) and cook in a medium oven (180C/350F/Gas Mark 4) for 15 min. Remove and place this mixture in a food processor. Add fresh thyme, rosemary, marjoram, and a pinch of dried oregano, one raw egg and mince to a coarse cream. Hold the breast down on the work surface with the left hand, take a sharp knife and slice the breast horizontally and make a pocket, open up carefully and place between a polythene bag/sheet, beat slowly out until it is almost 5ins 913cm) in diameter, without splitting in half. Mound two tablespoons of the stuffing into each breast, roll up and tie neatly together with string. Put back into the same uncleaned baking tray, brush the skins with a little garlic butter, season to taste and place a thin slice of blanched strips of red cabbage or blanched chives as the "cooked string' across the center, and sprinkle with 1 fl oz. of Vin Santo. Roast in oven at 180C/350F/Gas Mark 4 for 20 min. Make a Beurre Rouge Sauce. Saute the finely chopped shallots in a little butter, add 1 1/2glass of red wine and any stock squeezed from the remaining stuffing by putting pressure through a fine seive; reduce the liquid until the shallots are just visible. Take off the heat, and beat in with a whisk small knobs of ice cold butter making certain that you only add the next knob as the former is almost melted away. Continue whisking until after about 3-4oz. of butter has been added and you achive the same thickness to a mayonnaise. Cut the string off the panels and either serve whole or cut into a fan, serve with the Beurre Rouge and Rosti Celeriac (Pg. 190).
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