|
|
|
 |
|
Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods
|
|
|
|
|
|
|
YOU ARE HERE >>
|
|
|
|
|
|
|
|
|
GUINEA FOWL STUFFED WITH GOLDEN RAISINS
The Silver Spoon, Phaidon Press
Serves 6
Ingredients
• 1 ounce golden raisins
• 1/4 cup brandy
• 1 thick bread slice, crusts removed
• 5 ounces Italian sausages, chopped
• 1 fresh thyme sprig, chopped
• 1 small fresh rosemary sprig, chopped
• 1 fresh flat-leaf parsley sprig, chopped
• 4 fresh sage leaves, chopped
• pinch of freshly grated nutmeg
• 1 egg, lightly beaten
• 1 guinea fowl
• 2 tablespoons butter
• 2 tablespoons olive oil
• salt and pepper
Directions
Put the golden raisins in a bowl, add half the brandy, stir in 2 tablespoons water and let soak for 10 minutes, then drain.
Tear the bread into pieces, place in another bowl, add water to cover and let soak for 10 minutes, then drain and squeeze out.
Combine the sausages, soaked bread, half the golden raisins and the thyme, rosemary, parsley and sage in a bowl, stir in the nutmeg and egg and season with salt and pepper.
Spoon the mixture into the cavity of the guinea fowl, sew up the opening and truss with kitchen string.
Heat the butter and oil in a pan, add the guinea fowl and cook over medium heat, turning frequently, until browned all over.
Season with salt and pepper, sprinkle with the remaining brandy, lower the heat and cook for about 30 minutes.
Turn the bird over, sprinkle with the remaining golden raisins and cook for a further 30 minutes.
To serve, thinly carve the stuffed part of bird and pull off the wings and legs.
|
|
|
|
|
|
|
|
|
|
. Other Birds . . Capons in Castles (1380 A.D.) . . Capon Stuffed with Clementines . . Capon Stuffed with Pears . . Cornish Game Hens, Apple Glaze . . Cornish Game Hens, Southwestern . . Cornish Hens, Brandy Orange Barbecued . . Cornish Hens, Cherry Sauce . . Cornish Hens with Fruited Rice Dressing . . Cornish Hens Glazed with Rice Stuffing . . Cornish Hens, Grilled Lime Garlic . . Cornish Hens with Honeyed Rice Stuffing . . Cornish Hens, Mushroom Wine Sauce . . Cornish Hens, Roasted . . Cornish Hens & Roasted Vegetables . . Cornish Hens, Stuffed . . Cornish Hens In Wine Sauce . . Guinea Fowl Stuffed w/Golden Raisins . . Guinea Hen with Chestnuts . . Goose, Baked Wild Goose . . Goose, Roast Goose (1906) . . Goose, Roast Goose (modern) . . Goose, Roast with Fruit Stuffing . . Goose, Stuffed Wild Goose . . Lark by Sarah Bernhardt . . Partridges, Broiled (1904) . . Partridge Stuffed with Raisins . . Pheasant, Braised Pheasant . . Pheasant w/Nutted Rice In Orange Cups . . Pheasant, Orange Roasted Pheasants . . Pheasant Pie . . Pheasant in Red Wine . . Pheasant, Roasted Pheasant . . Ptarmigan, Fried Rock Ptarmigan . . Quail Pie . . Quail, Smothered Quail or Doves . . Squab, Stuffed Squab . . Squab, Stuffed with Apple Compote . |
|
|
All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact email: james@foodreference.com
|
|
|
|
|
|
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools
|
|
|
Get a Free Trail issue
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.
|
|
|
|
