Fowl Fowl
Recipe second for 8 people based on Guinea fowl.
Preparation:
Preparation: Clean and wash the guinea fowls, dry them well with a cloth, salt them and pepper them. Sprinkle them with the chopped garlic and rosemary, put the butter inside and wrap them with the bacon slices. Spread two sheets of aluminum on the table and place a guinea fowl on each one. Wet both with Cognac and oil. Close the parcels and place them in a pyrophile with water and wine. Bake for about 90 minutes. Separately chop the ham, the porcini mushrooms sautéed in 15 g of oil and the shallot. Brown the shallot with 15 g of oil and the butter, flavor with the thyme, then add the mushrooms and truffle paste, pour over the Cognac and let it evaporate. Add the brown background. Remove the guinea fowls from the foil, cut each into 8 parts and sprinkle with the sauce. Serve the dish very hot.
Ingredients:
Ingredients: 1500 G Guinea Fowl - 500 G Thinly Sliced Pancetta - 25 G Chopped Garlic And Rosemary - 50 G Cognac - 60 G Butter - 20 G Extra-virgin Olive Oil - 70 G White Wine - Salt - Pepper - For the sauce : - 70 G Raw Ham - 100 G Porcini Mushrooms - 40 G Shallots - 30 G Cognac - 30 G Extra-virgin Olive Oil - 25 G Butter - 20 G Truffle Paste - 1 Sprig Thyme - 250 G Brown Base
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