Stuffed Guinea Fowl

  • Difficulty: medium
  • Temperature: 180°C
  • Time: 40 minutes
  • Function: Multi Power


1 Eggs

570 gr Guinea fowl

80 gr Guinea fowl breast

40 gr Milk

40 gr Olive oil

30 gr Sliced pancetta

  Aromatic herbs

  Dry white wine

  Salt and Pepper


Step 1

Wash and clean the guinea fowl and open it up from the back.

Step 2

Finely chop the guinea fowl breast, adding the aromatic herbs and the salt/pepper. At this point, mix all the ingredients with the egg, adding the milk at the end. The mixture should be dense and sticky.

Step 3

Season the inside of the guinea fowl with salt and pepper and pack in the stuffing, closing up the guinea fowl when you have finished. Hold everything in place using the sliced pancetta.

Step 4

Place the guinea fowl in the roasting tin, adding the olive oil and the wine. Place in the oven.

For the single recipe place the dish on level 3