Guinea fowl Alsatian style

Ingredients for 4 servings:

• 1 guinea fowl
• 500 g sauerkraut, raw, mild
• 4 tsp butter
• 1 onion(s), finely chopped
• 2 dl cider (dry) or apple wine
• 100 g potatoes, floury
• 2 apples, sour
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

filled with sauerkraut

For the filling, drain the sauerkraut, squeeze it dry, and then fluff it up with a fork. Heat 1 teaspoon of clarified butter and sauté the onion until translucent. Add the sauerkraut and sauté for about 3 minutes, then deglaze with the cider. Bring everything to a boil and simmer over reduced heat for about 10 minutes. Peel and coarsely grate the potatoes and apples, mix them into the sauerkraut, and simmer for another 5 minutes. Season with salt and pepper and let cool. Rinse the guinea fowl under cold water, pat dry, and season inside and out with salt and pepper. Then stuff with the sauerkraut, setting the remaining stuffing aside. Close the opening with toothpicks and tie the legs together with kitchen string. Preheat the oven to 220 degrees Celsius. Heat the remaining butter in a roasting pan, place the guinea fowl breast-side up, pour the hot butter over it, and place it in the oven. Roast for 15 minutes, then reduce the heat to 200 degrees Celsius and add the remaining stuffing to the roasting pan. Roast the guinea fowl for 1 hour, basting occasionally with the cooking liquid. The guinea fowl is ready when the juices run clear when pierced.