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EatSmarter exclusive recipe

Stuffed Breast of Guinea Fowl

on Sauerkraut

Recipe development: EAT SMARTER
Stuffed Breast of Guinea Fowl

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

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

Ingredients

for 2 servings
1
½ teaspoon
2
Guinea fowl breast fillets (each about 125 grams)
14 ounces
1
large Shallot (about 40 grams)
1
Beet (about 150 grams)
2 teaspoons
4
1
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

Step 1/8
Stuffed Breast of Guinea Fowl preparation step 1

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

Step 2/8
Stuffed Breast of Guinea Fowl preparation step 2

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

Step 3/8
Stuffed Breast of Guinea Fowl preparation step 3

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

Step 4/8
Stuffed Breast of Guinea Fowl preparation step 4

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

Step 5/8
Stuffed Breast of Guinea Fowl preparation step 5

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

Step 6/8
Stuffed Breast of Guinea Fowl preparation step 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.

Step 7/8
Stuffed Breast of Guinea Fowl preparation step 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.

Step 8/8
Stuffed Breast of Guinea Fowl preparation step 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