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Roast Guinea Fowl with Olive Stuffing and Soured Cream Sauce

ingredients

serves 4 - 5
2 young guinea fowl salt pepper
4 fatty bacon rashers
melted dripping (fat from roasted meat) or oil
flour (optional)
2/3 cup (150 ml) 1/4 pt soured cream or natural yogurt

for the stuffing

12 olives, stoned (seeded) and chopped
pepper
3 oz (75 g) fresh breadcrumbs
1 egg, beaten

method

1. Mix together the ingredients for the stuffing and use to stuff the birds.

2. Rub them with salt and pepper, then cover the breasts with the bacon.

3. Arrange side by side in a roasting tin greased with a little dripping or oil, then roast in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 45 minutes or until tender.

4. Baste frequently with the fat in the tin.

5. Transfer the birds to a warmed serving platter and keep hot.

6. Pour off the fat from the tin, then stir in the soured cream or yogurt.

7. Scrape the pan well and simmer for 1 to 2 minutes.

8. Serve with the guinea fowl.

What did you think?

8 people have helped to review this recipe. Thankyou!

Colour of Olives Please
posted by A. Kenyon @ 02:02AM, 11/08/08
Are the olives green or black ?
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