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EatSmarter exclusive recipe

Stuffed Breast of Guinea Fowl

on Sauerkraut

Stuffed Breast of Guinea Fowl

Stuffed Breast of Guinea Fowl - Porcini powder ensures that little extra flavor, beet adds color

236
calories
Calories
45 min.
Preparation
55 min.
Ready in
moderate
Difficulty

Ingredients

for 2 servings
1 Scallion
½ teaspoon Dried-porcini powder
2 Guinea fowl breast fillets (each about 125 grams)
Salt
Pepper
14 ounces fresh Sauerkraut
1 large Shallot (about 40 grams)
1 Beet (about 150 grams)
2 teaspoons Canola oil
4 Juniper berries
1 Bay leaf
1 pinch ground Cloves
liquid Sweetener
1 tablespoon Sour cream (about 20 grams)
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Small bowl, 1 Toothpick, 1 Sieve, 1 Box grater, 1 Plate, 1 Teaspoon, 1 Stainless steel pot (with lid), 1 Wooden spoon, 1 Non-stick pan, 1 Slotted spatula, 1 Tablespoon, 1 Fork

Preparation steps

Stuffed Breast of Guinea Fowl preparation step 1
1

Rinse the scallion, wipe dry and cut into thin rings. Mix in a small bowl with the mushroom powder.

Stuffed Breast of Guinea Fowl preparation step 2
2

Rinse the guinea fowl fillets, pat dry and cut a small pocket in each.

Stuffed Breast of Guinea Fowl preparation step 3
3

Rub fillets inside and out with salt and pepper and stuff pockets with the onion-mushroom mixture. Seal the pockets with toothpicks.

Stuffed Breast of Guinea Fowl preparation step 4
4

Drain the sauerkraut in a sieve. Peel the shallot, halve and cut into thin slices.

Stuffed Breast of Guinea Fowl preparation step 5
5

Scrub the beet, then peel and grate coarsely on a box grater onto a plate (wear rubber gloves to protect hands from staining).

Stuffed Breast of Guinea Fowl preparation step 6
6

Heat 1 teaspoon oil in a pot or a pan and cook the shallot until translucent, stirring often. Add the grated beet and cook briefly, stirring.

Stuffed Breast of Guinea Fowl preparation step 7
7

Add the drained sauerkraut, juniper berries and bay leaf, then cover and cook over medium heat to allow flavors to develop, about 20 minutes.

Stuffed Breast of Guinea Fowl preparation step 8
8

Meanwhile, heat the remaining oil in a non-stick pan over medium heat. Cook the stuffed fillets until browned on both sides, 10-12 minutes. Season sauerkraut with salt, pepper, and cloves and add sweetener to taste. Serve with the stuffed fillets and a dollop of sour cream.

Additional advice