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Guinea Fowl With Dried Mushrooms Recipe
|Dried mushrooms||1 1⁄2 Ounce (Cepes)|
|Finely chopped shallots||3 1⁄2 Ounce|
|Guinea fowl||1 (With Its Liver)|
|All purpose flour||3 Tablespoon (Plain)|
|Dried thyme||1⁄2 Teaspoon|
|Madeira wine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3024 Calories from Fat 1085
% Daily Value*
Total Fat 121 g186.1%
Saturated Fat 41.9 g209.3%
Trans Fat 0 g
Cholesterol 1159.6 mg
Sodium 1417.2 mg59.1%
Total Carbohydrates 88 g29.3%
Dietary Fiber 7.1 g28.3%
Sugars 2.3 g
Protein 358 g716.1%
Vitamin A 67.7% Vitamin C 49.9%
Calcium 27.7% Iron 110.4%
*Based on a 2000 Calorie diet
Microwave, uncovered, on HIGH for 6 minutes.
Put the shallots in a large casserole with the butter.
Remove the neck and backbone of the guinea fowl and cut into 8 pieces, separating the thighs from the drumsticks.
Cover the casserole containing the shallots and cook for 3 minutes on HIGH.
Sprinkle the flour over the shallots and mix well.
Add the mushrooms with their cooking liquid.
Add the thyme, salt and pepper and most of the Madeira.
Put the pieces of guinea fowl in the casserole, with the smaller pieces in the center.
Season with salt and pepper.
Cover and microwave on HIGH for 8 minutes.
Puree the guinea fowl liver in a food processor.
Add the vinegar and the remaining madeira and mix well.
Prick the pieces of guinea fowl with a fork to test which are cooked.
If the liquid runs clear, remove from the casserole (the breast pieces will be ready first).
Cook for a further 3 minutes on HIGH until all are cooked.