Guinea Fowl with Mushrooms and Dumplings
- For the guinea fowl
- 150 grams
- 4 tablespoons
3–4 stalks flat Parsley
- 75 milliliters
Salt and Pepper
ready Guinea fowl (around 1 kg)
- 2 tablespoons
- 200 milliliters
dry Red wine
2–3 tablespoons Balsamic vinegar
heat-resistant Plastic wrap
For the guinea fowl, peel shallots and garlic and chop finely. Clean and chop small mushrooms. Heat 1 tablespoon of butter and saute shallots, garlic and mushrooms. Rinse parsley and thyme, shake dry and chop finely, then mix into mushrooms and allow to cool slightly. Remove crust from toast and grate very finely. Mix cream, egg and toast into mushroom mixture and season with salt and pepper.
Preheat the oven to 160°C (approximately 325°F) convection. Rinse guinea fowl, pat dry and season with salt and pepper. Stick a spoon handle between flesh and skin of guinea fowl to loosen skin from meat and slide filling underneath skin. Tie legs and wings with kitchen string. Heat clarified butter in a roasting pan and fry guinea fowl on all sides. Place fowl in oven and cook for about 1 hour, regularly brushing with butter.
For the dumplings, peel potatoes, rinse and cook until tender, about 20 minutes, in salted water. Drain potatoes drain and let dry well, then press through a ricer. Immediately mix in eggs and semolina flour, then season with salt, pepper and nutmeg. With damp hands, form dough into small dumplings. Wrap each dumpling in heat-resistant plastic wrap and secure ends well with kitchen string. Boil abundant salt water in a wide pot, add dumplings and cook over low heat for about 15 minutes.
Remove guinea fowl from oven and cover with aluminum foil to keep warm. Deglaze drippings with red wine and balsamic vinegar. Pour through a fine sieve into a small saucepan and boil for 3–4 minutes. To bind, cut remaining cold butter into small pieces and beat into sauce with a whisk. Season sauce with salt and pepper. Remove dumplings from water and unwrap. Serve guinea fowl portioning with sauce and dumplings.