Stuffed roasted guinea fowl with dried fruits
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 1 guinea fowl of about 1.2 kg (2.5 lbs)
- 2 onions, quartered
- 2 celery stalks, cut into chunks
- 125 mL (1/2 cup) dried apricots
- 125 mL (1/2 cup) raisins*
- 125 mL (1/2 cup) dried cranberries*
- 60 mL (1/4 cup) white wine
- 375 mL (1 ½ cup) chicken broth*
- To taste, salt and pepper
- 125 mL (1/2 cup) 35% cream* or 15% cooking cream
Preparation
Preheat the oven to 230ºC (450ºF). In a medium-size roasting pan, place the guinea fowl (breast side up), onions, and celery. Season and cook for 15 minutes.
Add the dried fruits, wine and broth. Reduce the oven temperature to 200ºC (400ºF), continue cooking for 30 minute, and baste often with the cooking juices.
When the bird is cooked, pour the cooking juices into a pot, add the cream and simmer for a few minutes, or until the sauce thickens. Correct the seasoning as necessary.
Serve the guinea fowl with the dried fruits and sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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