Nutrition Facts
6 servings
6
Recipe for Guinea Fowl with Raisins and Sweet Wine and its Stuffing with Chicken Livers
I chose to cook this guinea fowl in a casserole so that its meat stays tender, with fruits that can still be found at the end of this season, namely grapes. A true delight that has won over everyone at my place! Very tender meat and pleasantly fragrant flavors. A joy! You can even make this recipe for Christmas...
Ingredients
1 large, gutted guinea fowl
500 white grape
3 shallots
1 rosemary
2 small Swiss cheeses
50 butter
70 dried golden raisins
salt and freshly ground pepper
Directions
1
Peel and chop the shallots. Melt 25 g of butter in a skillet and sauté the chicken livers and shallots for 5 minutes. Add 5 cl of muscat wine and flambé (be careful, do not stay over the skillet and make sure the hood is turned off).
2
When the flames have died down, mash the livers with a fork. Mix in 2 small tubs of cream cheese, 40 g of raisins, salt, pepper, and combine. Stuff the guinea fowl with this mixture.
3
Brown the guinea fowl in a cast iron pot with the remaining 25 g of butter. Add the remaining raisins and the rosemary. Pour in 15 cl of sweet wine and 10 cl of water. Cover and let simmer for 50 minutes. Add the washed and dried grapes and continue cooking for another 10 minutes.
4
Serve in a dish, drizzle with sauce and arrange the grapes. Bring to the table and then return to the kitchen to carve the guinea fowl. Bring back the dish with the carved pieces, the stuffing in small portions, and the sauce in a gravy boat. Accompany with a dish of spiced couscous or mashed potatoes.
5
To finish, enjoy your meal!
Ingredients
Ingredients
1 large, gutted guinea fowl
500 white grape
3 shallots
1 rosemary
2 small Swiss cheeses
50 butter
70 dried golden raisins
salt and freshly ground pepper
Directions
Directions
1
Peel and chop the shallots. Melt 25 g of butter in a skillet and sauté the chicken livers and shallots for 5 minutes. Add 5 cl of muscat wine and flambé (be careful, do not stay over the skillet and make sure the hood is turned off).
2
When the flames have died down, mash the livers with a fork. Mix in 2 small tubs of cream cheese, 40 g of raisins, salt, pepper, and combine. Stuff the guinea fowl with this mixture.
3
Brown the guinea fowl in a cast iron pot with the remaining 25 g of butter. Add the remaining raisins and the rosemary. Pour in 15 cl of sweet wine and 10 cl of water. Cover and let simmer for 50 minutes. Add the washed and dried grapes and continue cooking for another 10 minutes.
4
Serve in a dish, drizzle with sauce and arrange the grapes. Bring to the table and then return to the kitchen to carve the guinea fowl. Bring back the dish with the carved pieces, the stuffing in small portions, and the sauce in a gravy boat. Accompany with a dish of spiced couscous or mashed potatoes.
5
To finish, enjoy your meal!
Notes
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EN