- 1 Scallion
- ½ teaspoon Dried-porcini powder
- 2 Guinea fowl breast fillets (each about 125 grams)
- 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)
Rinse the scallion, wipe dry and cut into thin rings. Mix in a small bowl with the mushroom powder.
Rinse the guinea fowl fillets, pat dry and cut a small pocket in each.
Rub fillets inside and out with salt and pepper and stuff pockets with the onion-mushroom mixture. Seal the pockets with toothpicks.
Drain the sauerkraut in a sieve. Peel the shallot, halve and cut into thin slices.
Scrub the beet, then peel and grate coarsely on a box grater onto a plate (wear rubber gloves to protect hands from staining).
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.
Add the drained sauerkraut, juniper berries and bay leaf, then cover and cook over medium heat to allow flavors to develop, about 20 minutes.
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.