Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Stuffed roasted guinea fowl with dried fruits
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Pintade-rotie-farcie-fruits-seches-4809.jpg
PT10M
PT50M
PT1H00M
Preheat the oven to 230°C (450°F). In a medium-size roasting pan, place the guinea fowl (breast side up), onions, and celery. Season and cook for 15 minutes.Add the dried fruits, wine and broth. Reduce the oven temperature to 200°C (400°F), continue cooking for 30 minute, and baste often with the cooking juices.When the bird is cooked, pour the cooking juices into a pot, add the cream and simmer for a few minutes, or until the sauce thickens. Correct the seasoning as necessary.Serve the guinea fowl with the dried fruits and sauce.
4
Metro
0
0
0
0
2 1/2 lb (1 kg) guinea fowl
2 onion, quartered
2 celery
1/2 cup (125 mL) dried apricot
1/2 cup (125 mL) raisins
1/2 cup (125 mL) dried cranberries
1/4 cup (60 mL) white wine
1 1/2 cup (375 mL) chicken broth
to taste Salt and pepper
1/2 cup (125 mL) 35% cream or 15% cooking cream
Stuffed roasted guinea fowl with dried fruits
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME
Ingredients
-
2 1/2 lb
(1 kg)guinea fowl
-
2
onion, quartered
-
2
celery
-
1/2 cup
(125 mL)dried apricot
-
1/2 cup
(125 mL)raisins
-
1/2 cup
(125 mL)dried cranberries
-
1/4 cup
(60 mL)white wine
-
1 1/2 cup
(375 mL)chicken broth
-
to taste Salt and pepper
-
1/2 cup
(125 mL)35% cream or 15% cooking cream
Preparation
Preheat the oven to 230°C (450°F). In a medium-size roasting pan, place the guinea fowl (breast side up), onions, and celery. Season and cook for 15 minutes.
Add the dried fruits, wine and broth. Reduce the oven temperature to 200°C (400°F), continue cooking for 30 minute, and baste often with the cooking juices.
When the bird is cooked, pour the cooking juices into a pot, add the cream and simmer for a few minutes, or until the sauce thickens. Correct the seasoning as necessary.
Serve the guinea fowl with the dried fruits and sauce.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
