Stuffed guinea fowl 2

09575 GUINEAFOWL STUFFED with INGREDIENTS for 4-6 PEOPLE 1 Guinea fowl, pork, NET 1/2 glass of dry white wine, Juniper Berry, bouquet-garni 1, 1 tablespoon of mirepoix (onion carrot celery), 1 sprig of Rosemary, 3 sprigs of thyme, leaves of spinach, 4 3 tablespoons extra virgin olive oil, salt and pepper.

For the filling: 200 g of minced beef, 100 g of pork minced meat, 1 egg, 1 black truffle, 1 tablespoon pistachios, 1 shallot, 1 bunch of parsley, 1 sprig of thyme, 1/2 Apple green divided in cubes, 20 g butter, salt, pepper.

Boned PROCEDURE the Guinea fowl, break bones and prepare the bouillon flavored with thyme.

Finely chop the shallots and let it wither with the butter; Add the fegatino of Guinea fowl, fry it briefly and cut in cubes; pour into a bowl, add the chopped beef and Minced pork, egg, diced truffles, pistachio nuts peeled, diced Apple, parsley and thyme chopped, salt and pepper and mix well.

Open the bone, Guinea fowl season with salt and pepper, put in a layer of blanched chard leaves and dried, lay over the filling and close the Guinea fowl then cooking with a white wire.

Wrap it in gauze pork with Rosemary, sauté it briefly on all sides with oil.

Add the juniper berries, mirepoix, the bouquet garni, thyme and cook in the oven at 180° for 45 minutes, basting occasionally with the sauce.

Remove the Guinea fowl from the Pan, remove the fat, wet with white wine and let evaporate; Brown bottom wet of fragrant thyme Guinea prepared with the carcass and cut about half; passed to the colander