Stuffed Guinea Fowl With Cabbage Recipe + Photo Steps

Ingredients for 4 person

Cabbage

White cabbage - 1 piece butter - 100 g dry white wine - 200 ml

The main

guinea fowl carcass - 1 carcass

Filling

white bread - 3 pieces milk - 200 ml egg - 1 piece minced meat - 130 g salt - to taste pepper - to taste nutmeg - to taste parsley - 1 bunch olive oil - 3 tbsp. chicken bouillon - 1 cup white onion - 2 pieces carrot - 2 pieces garlic - 2 cloves
Nutrition facts
  • 1100 calories
  • 54 g fat
  • 54 g carbs
  • 94 g protein

Prepare a guinea fowl. Previously remove the liver and stomach. Wash and oil the carcass (if necessary). Grate guinea fowl with pepper and salt.

Soak the bread in warm milk.

Prepare minced meat. In the bowl, mix the minced meat (I have salsiccia sausage), squeezed bread, egg, chop and add the liver and stomach, spices and parsley.

Mix everything properly.

Fill the guinea fowl with the mixture obtained and sew up.

In a deep heavy saucepan (ducklings), heat the oil. Put guinea fowl and fry on all sides ...

Add broth. I also added the remaining milk (from bread) - it was just a pity to throw it away, and for my taste it was not out of place here. Cover and simmer over low heat for about 40 minutes. From time to time, turn the carcass over and pour the sauce from the bottom of the pan.

Meanwhile, cut the vegetables; onions, carrots and garlic. After the specified time, add vegetables to the bird and continue to stew the guinea fowl.

Prepare a side dish of cabbage. Chop the cabbage. In a large pan, heat 60 g of butter and put cabbage. Stir so that it is properly covered with oil.

Add wine, cover and simmer for 15 minutes, stirring occasionally.

At the same time we finish stewing a guinea fowl. Remove it from the pan, melt the remaining butter in the resulting sauce.

Cut the guinea fowl into portions. Also get and chop the stuffing ... (By the way, about the stuffing ... It turns out VERY delicious and tender! In the same way, you can safely stuff and cook the chicken! I recommend!)))) Put cabbage on a serving plate, put the guinea fowl slices on top and stuffing. Separately, you can serve sauce from poultry cooking.

Bon appétit! ))))

Here are such cute birds ... running around in the yard of our friends! )))

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