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🍽️ Stuffed Guineafowl with Bacon and Caramelized Shallots

851 kcal · 30 min · 4 servings

Ingredients

• 250 ml Milk
• 50 g dried morels (or 250 g fresh morels)
• 1.2 kg ready-to-cook guinea fowl (1 ready-to-cook guinea fowl)
• 150 g crème fraîche
• salt
• black pepper
• 200 g smoked ham (without rind)
• 250 g French shallots
• 250 g shallots
• 4 tbsp olive oil

Instructions

1. 1. Pour the milk and an equal amount of water into a bowl.
2. 2. Place the dried morels in the milk-water mixture and let them soak for two to three hours.
3. 3. Thoroughly wash the fresh morels to remove any sand residue.
4. 4. Chop the morels into coarse pieces.
5. 5. Preheat the oven to 250 degrees Celsius (electric oven) or level 5 (gas oven).
6. 6. Rinse the guineafowl under cold water and pat it dry with a kitchen towel.
7. 7. Take 50 grams of crème fraîche and season it with salt and pepper.
8. 8. Mix the seasoned crème fraîche with the chopped morels.
9. 9. Stuff the guineafowl with the morel crème mixture.
10. 10. Close the opening of the guineafowl by sewing it shut with kitchen twine.
11. 11. Tie the legs and wings of the guineafowl securely to the body.
12. 12. Heat two tablespoons of oil in a casserole dish.
13. 13. Fry the bacon slices until golden yellow.
14. 14. Line the casserole dish with the fried bacon slices.
15. 15. Place the guineafowl on top of the bacon in the casserole dish.
16. 16. Place the guineafowl in the oven on the middle rack.
17. 17. Cook the guineafowl for about one hour.
18. 18. Baste the guineafowl with water during the initial part of the cooking time.
19. 19. Later, baste the guineafowl with meat stock.
20. 20. Peel the shallots.
21. 21. Fry the shallots in the remaining hot oil over medium heat for about ten minutes until golden brown.
22. 22. Season the shallots with salt and pepper.
23. 23. Sprinkle the shallots with sugar shortly before the end of the cooking time.
24. 24. Let the sugar caramelize briefly on the shallots.
25. 25. Remove the kitchen twine from the guineafowl.
26. 26. Arrange the guineafowl on a platter.
27. 27. Keep the guineafowl warm.
28. 28. Remove the bacon from the sauce.
29. 29. Skim off any excess fat from the sauce if necessary.
30. 30. Thicken the sauce with crème fraîche.
31. 31. Arrange the caramelized shallots around the guineafowl.
32. 32. Serve the sauce separately.

Nutrition per serving

• kcal: 851
• Protein: 79 g · Fett/Fat: 56 g · Carbs: 10 g