Guinea Fowl Breast Stuffed With Wild Mushrooms In A Red Win Recipe
Servings: 1
Ingredients
- 4 x Guinea fowl breasts
- 1 x Chicken breast
- 8 ounce Wild mushrooms
- 2 x Garlic cloves
- 2 Tbsp. Parsley, minced
- 2 ounce Butter
- 2 Tbsp. Double cream Salt and pepper
- 3 x Shallots
- 1 x Glass red wine
- 1/2 pt Brown chicken stock, thickened
- 2 ounce Cool butter
- 1 lb Fine green beans, cooked
- 16 x New potatoes, cooked
Directions
- Heat 1oz butter in a pan. Saute/fry the mushrooms, add in the garlic and parsley.
- Season and cook.
- Drain off the excess liquid and keep to one side. Cold the mushrooms and chop up. Put the chicken in a food processor and blitz till smooth. Add in double cream and then put into a bowl.
- Mix mushrooms with chicken and season. Open up guinea fowl breasts, skin side down, don't pierce skin. Stuff the breasts and place on buttered seasoned foil.
- Roll up tight like a Christmas cracker. Leave to rest. Cook in a warm oven, turning regularly, for approximately 12 min.
- Chop shallots and sweat in 1oz of butter. Add in red wine and cook down to a syrup. Add in stock and bring to the boil. Beat in 2oz cool butter, check seasoning. Cook the beans and potatoes together and make as a bed in the middle of the plate. Slice guinea fowl and lay on top.
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