Stuffed roasted guinea fowl with dried fruits

Stuffed roasted guinea fowl with dried fruits
  • 4 servings
  • 0:10 Preparation
  • 0:50 Cooking
  • 1:00 Total Time


Add all
  • 2 1/2 lb
    (1 kg)

    guinea fowl

  • 2

    onions, quartered

  • 2


  • 1/2 cup
    (125 mL)

    dried apricots

  • 1/2 cup
    (125 mL)


  • 1/2 cup
    (125 mL)

    dried cranberries

  • 1/4 cup
    (60 mL)

    white wine

  • 1 1/2 cup
    (375 mL)

    chicken broth

  • to taste Salt and pepper

  • 1/2 cup
    (125 mL)

    35% cream or 15% cooking cream


Preheat the oven to 230°C (450°F). 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 200°C (400°F), 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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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