John Myers
Stuffed Guinea Fowl
The perfect stuffed guinea fowl recipe with a picture and simple step-by-step instructions.
- 1 Guinea fowl
- 1 Bun old
- 150 ml Milk
- Salt
- Pepper
- 1 Egg
- 2 tablespoon Herbs TK
- 1 Knife point Nutmeg
- 2 tablespoon Breadcrumbs
- 2 tablespoon Butter
- 2 Shallots
- 350 ml Poultry broth
- Cut the rolls into small pieces and pour warmed milk over them – leave to stand for 10 minutes
- Now mix the rolls well with the herbs, egg, salt, pepper, nutmeg and breadcrumbs.
- Wash the guinea fowl, pat dry and season with salt and pepper inside and out.
- Put the filling in the guinea fowl, seal with toothpicks and fry in a pan with hot oil and then remove
- Peel the shallots in half, clean the carrots and cut into slices, sauté in the roasting fat and deglaze with the poultry stock.
- Add the guinea fowl again and place in the oven preheated to 180 ° C for about 60 minutes – brushing with melted butter every now and then.
- Now take out the guinea fowl, divide it, strain the sauce and if you want you can thicken it a little
- We ate dumplings and red cabbage with it. ***************************ENJOY YOUR MEAL********************* *********
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