Roast guineafowl

Fairlady
7 servings
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venison

By Food24 November 03 2009
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Ingredients (14)

2.00 guineafowl
freshly ground black pepper
6.00 bacon — rashers
30.00 ml butter — softened
250.00 ml stock — chicken
250.00 ml red wine — or port
60.00 ml jelly — crabapple or redcurrant
50.00 g breadcrumbs — finely grated
STUFFING
30.00 ml fresh chillies — 573
2.00 onions — small, finely chopped
2.00 apples — peeled, grated
1.00 lemon juice
60.00 ml butter — softened
salt and freshly ground black pepper
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Method:

STUFFING: Heat olive oil and sauté onions until transparent. Sprinkle grated apple, lemon juice and butter over and season to taste.
Mix well and stuff cavity.
Truss birds as described in ‘step-by-step preparation of birds’.
Sprinkle birds with pepper and cover breasts with bacon. Spread softened butter over.
Place in a roasting pan and roast at 200 ºC for 1 to 2 hours, basting every 15 minutes. Test with a skewer in thickest parts. When juices run clear, meat is done. Do not overcook or the meat will be dry. Remove from pan and keep warm.
Skim fat from pan juices and place pan over moderate heat. Add stock and wine and simmer for a few minutes. Stir in jelly and breadcrumbs and stir until sauce thickens slightly. Season to taste.
Remove string from birds. Halve birds lengthways, keeping stuffing in place.
Place birds, cut side down, on a platter and surround with game chips (deep-fried, very thinly sliced, potato chips).
TOTAL KILOJOULE COUNT: 11 225 kJ (2 685 Cal). A portion: 1 605 kJ (385 Cal).



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