Stuffed and roasted guinea fowl

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the stuffed and roasted guinea fowl

  • 4 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 handful chestnut mushrooms, finely chopped
  • 1 tsp chopped fresh thyme leaves
  • 100g/3½oz baby spinach
  • 12 very thin slices smoked pancetta
  • 1 whole guinea fowl, legs removed and boned (crown left whole)
  • 40g/1½oz unsalted butter
  • salt and freshly ground black pepper

For the Brussels sprouts

  • 25g/1oz butter
  • 150g/5½oz Brussels sprouts, thinly sliced on a mandoline
  • 2 tbsp roughly chopped chestnuts
  • 1 red apple, peeled and finely chopped
  • 50ml/2fl oz Madeira
  • 100ml/3½fl oz chicken stock
  • 50ml/2fl oz double cream
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