Guinea fowl is as versatile as chicken but with a true gamey flavour and makes a delicious though slightly more expensive alternative. The following recipe, if served cold, extends the yield thus giving better value for money. I love guinea fowl in any shape or form but this dish is particularly tasty with the combination of brie and apple. Both are very noticeable in the finished dish and compliment the gamey flavour beautifully.
Serves 4 hot, 8 cold
1 x 2kg guinea fowl
Bone the bird completely without tearing or breaking the flesh. Marinate the boned bird for 24 hours in the following mixture:
8 crushed juniper berries,
4 tablespoons extra virgin olive oil
handful of thyme leaves, no sprigs
sea salt to season
black pepper, ground
Marinate for 24 hours.
For the stuffing:
500g pork and veal mincemeat
2 tablespoons olive oil
1 small onion, chopped
1 apple, chopped
200g fresh brie, cut into cubes
4 slices of crustless white bread, whizzed into crumbs
3 tablespoons port or brandy
3 tablespoons milk
Salt and pepper to season
3 tablespoons parsley, chopped
Gently soften the onion in the oil for a few minutes then add the meat and brown well, add the apple and mix through. Add the breadcrumbs, egg, brie, port, milkm salt, pepper and parsley. Cook for 1-2 minutes.
Remove the bird from the marinade and lay it flat out on the bench. Smooth the stuffing all over the bird and tie it up into a roll with kitchen twine. Wrap the bird well in greased foil, place it in a roasting pan and roast for 1 hour. Remove foil and return the pan to the oven to continue cooking until the skin browns, about 15 minutes. Remove the bird from the oven and rest for 15 minutes. Remove the twine and serve, otherwise cool and refrigerate. The yield will be far greater and slicing much easier if you serve the guinea fowl the next day.
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