For the Guinea Fowl
- 2 Whole guinea fowls legs removed and breast kept on the bone or carcass
- 1/4 cup chimichurri sauce
- 1 salt and pepper to taste
- 1 lg parsley bunch (fresh)
- 1/2 cup oregano leaves (fresh)
- 3 sm. garlic cloves minced
- 1/4 tsp chile flakes
- 2 tbsp sherry or red wine vinegar
- 1 1/2 cup extra virgin olive oil
- 1 1/2 tsp salt
Deboned Stuffed Guinea fowl Leg
- 4 legs guinea fowl deboned
- 2 ea. chicken andouille sausage (links)
- 1 small portobello mushroom
- 4 tbsp olive oil
Truffle butternut squash
- 1 whole butternut squash peeled and medium diced
- 1/4 cup orange juice
- 1 orange zested
- 3/4 cup carrot juice
- 1/4 cup white balsamic
- 3 tbsp black truffle small diced
- 1 salt and pepper to taste
Mushroom Black Garlic Ketchup
- 1 bunch broccolini
Calories: 709kcalCarbohydrates: 52gProtein: 2gFat: 56gSaturated Fat: 8gSodium: 804mgPotassium: 765mgFiber: 1gSugar: 47gVitamin A: 6229IUVitamin C: 34mgCalcium: 123mgIron: 3mg
How to make chimichurri sauce
- Place garlic in a food processor and turn on for 10 seconds. Then add parsley and oregano leaves. Turn on for 15 seconds until all the herbs and garlic should be the similar size (small chopped). Then using a spatula scrape the contents into a bowl. Add the remaining ingredients and season with salt. Set aside and allow the flavors to come together.
For the guinea fowl,
- I took the legs off the guinea fowl, and kept the breast on the carcass. Take the chimichurri and marinate the breast on the bone for 1 hour. For the legs, deboned the thighs and legs keeping the skin on. Take one of the deboned legs (you should have 4 ) and remove the skin, place it in a food processor with the chicken andouille sausage, portobello, salt, and pepper. Puree until smooth. Take this meat stuffing and stuff it inside the remaining 3 guinea fowl legs. Using butcher’s twine tie up the legs to hold the sausage inside the legs. For the breast, season with salt and pepper, place in a roasting pan either in your big green egg or oven at 350 degrees for about an hour to an hour and fifteen minutes (internal temperature reaches 165 degrees). Take out and allow to rest for 20 minutes. Meanwhile season the legs with salt and pepper on the outside and place in a saute pan with 3 tbsp of olive oil on medium high heat. Sear for 3-4 minutes on each side of the leg and then place into 350 degree oven. Cook for roughly 45 minutes until the internal temperature reaches 165 degrees. Take out and allow to rest at least 20 minutes.
How to make black garlic "ketchup"
- In a medium sized pot add oil, onions, mushrooms, and a pinch of salt. Cook for 10 minutes and then add the rest of the ingredients. Bring to a boil and then turn down and simmer for 30 minutes. Using a hand blender or vitamix puree the sauce until it is silky smooth. Adjust the seasoning with salt set aside and keep warm.
How to make butternut squash
- I wanted to have some citrus flavors to the butternut so I decided to cook the butternut with orange zest and juice, along with a carrot. Take diced butternut squash and add to a large saute pan along with orange juice, zest, carrot juice, and white balsamic. Bring to a boil and turn down to a simmer. Cook for 10-12 minutes until the liquid is just about gone and the butternut squash are tender all the way through. Season with salt and pepper and black truffle. Set aside and keep warm.
- Simply add broccolini to the roasting pan of the guinea fowl and place the legs with it as well. Place the roasting pan back in the oven for 5-7 minutes to make sure everything is hot and to cook the broccolini. On the plate add a spoonful of the black garlic ketchup, add a few spoonfuls of the butternut squash. Take the guinea out of the oven and carve the breast off the bone. Take the legs, remove the twine, and slice a few times. Place one to two slices of the stuffed leg on each plate. Add the broccolini on top of the butternut squash. Serve and enjoy!
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