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Guinea Fowl with Wild Mushrooms
Pintade aux Champignons des Bois

Serves: 4 : 4

Mix the yogurt with the butter; add salt, pepper and 3 Tbsp of Cognac. Place mixture inside the cavity of the Guinea fowl and refrigerate overnight. The next day, preheat oven to 375ºF; oil the surface of the bird with 1 Tbsp of olive oil, season with salt and pepper and place the two strips of bacon on the breasts of the Guinea fowl. Place in a roasting pan and add the truffle peelings around the bird. Roast the bird for 30 mn, add 1/2 cup of water into the pan, and roast for another 20 mn. Clean and chop the mushrooms. In a frying pan, heat 1 Tbsp of olive oil over medium-high heat and sauté the mushrooms for 10 mn, until almost all the water has evaporated; add the shallot, garlic, parsley, salt and pepper and cook another 5 mn. Warm the remaining Cognac in a small saucepan. Get the Guinea out of the oven, pour the Cognac over the bird and flambé. Surround with the mushrooms, return to the oven and cook for another 15 minutes. Let the bird and the mushrooms rest on a warm platter for a few minutes while deglazing the pan with a 2 Tbsp of warm water to make a flavorful jus. Serve immediately.

Recipe Contributed By

Recipe Category: Other

4 Tbsp plain yogurt
1 clove garlic, minced
2 shallots, minced
1.5 lbs of mixed mushrooms (crimini, chanterelles, shiitake, etc.)
1 oz truffle peelings Available Online
2 slices of bacon
2 Tbsp extra-virgin olive oil Available Online
1 Guinea fowl
1/4 cup Cognac
Salt and pepper
2 Tbsp butter, soften
4 sprigs of flat-leaf parsley, chopped

Items Available For This Recipe