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Guinea fowl stuffed with Bayonne dry-cured ham, served with seasonal mushrooms

Home > Life style > Recipes > Guinea fowl stuffed with Bayonne dry-cured ham, served with seasonal mushrooms
Recipe proposed by : Nanie Cuisine
Recipe type : Game


Preparation time : 30 minutes
Difficulty : Easy
Cooking time : 40 minutes
Cooking cost : Affordable

Ingredients

Serves 4
For the guinea fowl and garnish:
- 1 guinea fowl
- 5 small porcini mushrooms
- 100 g chanterelle mushrooms
- 5 potatoes
- olive oil
- salt
For the stuffing
- 125 g Philadelphia cream cheese
- 7 to 8 parsley sprigs
- 1 garlic clove
- 150 g Bayonne dry-cured ham cut into thick slices
- 35 g stale bread
- mushroom trimmings (180 g)
- Guinea fowl offal (liver, gizzard, heart)
- Espelette pepper

Preparation

  • Gently brush the porcini and chanterelle mushrooms. Cut the hardest parts off of the stems and set aside.
  • Place the mushroom trimmings in a mixing bowl, along with the Philadelphia cheese, guinea fowl offal, large chunks of bread, peeled and de-germed garlic clove. Mix well to obtain smooth stuffing.
  • Cut the Bayonne dry-cured ham into approximately 1/2 cm cubes. Wash and coarsely chop the parsley. Add the diced ham and parsley to the mushroom stuffing. Season with Espelette pepper and mix well.
  • Cut the head and feet off of the guinea fowl. Add salt on all sides then stuff with the Bayonne dry-cured ham stuffing. Tie with kitchen twine.
  • Preheat the oven to 180°C.
  • Grease the bottom of a baking dish with olive oil. Wash the potatoes and cut into cubes. Place them in the dish. Add the porcini and chanterelle mushrooms. Cut the porcini mushrooms in half if they are quite large. Cover with the guinea fowl.
  • Pour a little water into the dish and brush the guinea fowl with olive oil.
  • Cook for 25 minutes. Cover with aluminium foil and cook again for 15 minutes.
  • Serve hot with a bottle of 2016 Château de Barbe Blanche.

Suggestions:

  • Ask your butcher for a thick slice of Bayonne dry-cured ham (approximately 1/2 cm) to make your stuffing even meatier.
  • If it is not porcini or chanterelle season or if you cannot find any at the greengrocer's, frozen mushrooms can also be used in this recipe.
  • To make your stuffing even more delicious and tender, why not add 50 g of raisins soaked in 3 spoonfuls of Armagnac?
   
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Guinea fowl stuffed with Bayonne dry-cured ham, served with seasonal mushrooms

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