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Stuffed roasted guinea fowl with dried fruits https://www.metro.ca/userfiles/image/recipes/Pintade-rotie-farcie-fruits-seches-4809.jpg PT10M PT50M PT1H00M
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.
4
2 1/2 lb (1 kg) guinea fowl 2 onions, quartered 2 celery 1/2 cup (125 mL) dried apricots 1/2 cup (125 mL) raisins 1/2 cup (125 mL) dried cranberries 1/4 cup (60 mL) white wine 1 1/2 cup (375 mL) chicken broth 1/2 cup (125 mL) 35% cream or 15% cooking cream
Stuffed roasted guinea fowl with dried fruits

Stuffed roasted guinea fowl with dried fruits

Rate this recipe
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  • Gluten-free
4
servings
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 1/2 lb
    (1 kg)
    guinea fowl
  • 2
    onions, quartered
  • 2
    celery
  • 1/2 cup
    (125 mL)
    dried apricots
  • 1/2 cup
    (125 mL)
    raisins
  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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