Roast Guinea Fowl with Olive Stuffing and Soured Cream Sauce recipe
ingredients
2 young guinea fowl salt pepper
4 fatty bacon rashers
melted dripping (fat from roasted meat) or oil
flour (optional)
2/3 cup (150 ml) 1/4 pt soured cream or natural yogurt
4 fatty bacon rashers
melted dripping (fat from roasted meat) or oil
flour (optional)
2/3 cup (150 ml) 1/4 pt soured cream or natural yogurt
for the stuffing
12 olives, stoned (seeded) and chopped
pepper
3 oz (75 g) fresh breadcrumbs
1 egg, beaten
pepper
3 oz (75 g) fresh breadcrumbs
1 egg, beaten
method
1. Mix together the ingredients for the stuffing and use to stuff the birds.
2. Rub them with salt and pepper, then cover the breasts with the bacon.
3. Arrange side by side in a roasting tin greased with a little dripping or oil, then roast in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 45 minutes or until tender.
4. Baste frequently with the fat in the tin.
5. Transfer the birds to a warmed serving platter and keep hot.
6. Pour off the fat from the tin, then stir in the soured cream or yogurt.
7. Scrape the pan well and simmer for 1 to 2 minutes.
8. Serve with the guinea fowl.
2. Rub them with salt and pepper, then cover the breasts with the bacon.
3. Arrange side by side in a roasting tin greased with a little dripping or oil, then roast in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 45 minutes or until tender.
4. Baste frequently with the fat in the tin.
5. Transfer the birds to a warmed serving platter and keep hot.
6. Pour off the fat from the tin, then stir in the soured cream or yogurt.
7. Scrape the pan well and simmer for 1 to 2 minutes.
8. Serve with the guinea fowl.
serving amount
serves 4 - 5
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