Imagine a dish that whispers sophistication with every bite, a culinary masterpiece that elevates your home cooking from ordinary to extraordinary. This French-inspired Guinea Fowl Breast stuffed with wild mushrooms and bathed in a luxurious red wine sauce is not just a meal—it's a gastronomic journey that will transport your taste buds to the rolling countryside of France. Prepare to impress your guests and indulge in a restaurant-quality experience right in your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 2 servings
Ingredients
- 2 guinea fowl breasts
- 1 cup wild mushrooms, chopped
- 1 shallot, minced
- 1/2 cup red wine
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Remove guinea fowl breasts from refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels and season both sides with salt and freshly ground black pepper.
- Clean and chop wild mushrooms, removing any tough stems. Finely mince the shallot.
- In a skillet, melt 1 tablespoon butter over medium heat. Sauté minced shallots until translucent, about 2-3 minutes.
- Add chopped wild mushrooms to the skillet, cooking until they release their moisture and become golden brown, approximately 5-6 minutes. Season with a pinch of salt and pepper.
- Create a pocket in each guinea fowl breast by carefully slicing horizontally, being careful not to cut completely through. Stuff each breast with the prepared wild mushroom mixture.
- Preheat oven to 375°F (190°C). Heat remaining butter in an oven-safe skillet over medium-high heat.
- Sear the stuffed guinea fowl breasts skin-side down for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes.
- Transfer skillet to preheated oven and roast for 12-15 minutes, or until internal temperature reaches 165°F (74°C).
- Remove skillet from oven, transfer breasts to a resting plate, and tent with foil for 5-7 minutes.
- In the same skillet, deglaze with red wine, scraping up any browned bits. Reduce wine by half to create a rich sauce.
- Slice guinea fowl breasts against the grain, drizzle with red wine sauce, and serve immediately.
Tips
- Temperature is Key: Always let your guinea fowl breasts come to room temperature before cooking to ensure even heat distribution and juicier meat.
- Mushroom Magic: Choose a variety of wild mushrooms like porcini, chanterelles, or morels to add depth and complexity to your stuffing.
- Searing Secrets: Use a heavy-bottomed, oven-safe skillet for perfect golden-brown skin and seamless transition from stovetop to oven.
- Don't Overcook: Use a meat thermometer to check internal temperature. Remove from oven at 160°F as the temperature will continue rising while resting.
- Resting is Crucial: Always let the meat rest after cooking to allow juices to redistribute, ensuring a moist and tender guinea fowl breast.
- Wine Reduction Tip: Use a good quality red wine that you would enjoy drinking for the most flavorful sauce.
Nutrition Facts
Calories: 338kcal
Carbohydrates: g
Protein: 32g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 121mg
