Guinea Fowl With Dried Mushrooms Recipe
Summary
Ingredients
| Dried mushrooms | 1 1/2 Ounce | |
| Shallots | 3 1/2 Ounce, finely chopped | |
| Butter | 2 Tablespoon | |
| 1 guinea fowl with its liver | ||
| All purpose flour | 3 Tablespoon | |
| Dried thyme | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Madeira | 1/2 Cup (16 tbs) | |
| Vinegar | 1 Tablespoon | |
Directions
Put the mushrooms in a bowl with 1 1/4 cups (300 ml/11/2 pint) of warm water.
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.
Stir well.
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.
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.
Stir well.
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.
Chef
