Guinea fowl stuffed with truffle butter

Name: guinea fowl stuffed with truffle butter
Cook time: 10 min
Total time: 70 min
Yield: 4
Cuisine: French
Ingredients: 1 guinea fowl at room temperature; 100 g salted butter at room temperature; 80 g truffle mushroom tapenade little pot; 4 toe garlic; 2,5 el dried tarragon; 250 g chestnut mushrooms

Guinea fowl from the oven with truffle butter and mushrooms.

Ingredients

Kitchen Stuff

1 roasting pan (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Make a space between the skin and the meat of the guinea fowl with a spoon.
Start at the sides just above the legs and work towards the sternum and back to create a large cavity.
Mix the butter with the truffle mushroom tapenade and spread over the cavity under the skin.
Push the skin with your hands so that the butter is evenly distributed. Fill the cavity of the guinea fowl with the garlic and tarragon.
Sprinkle the guinea fowl with salt and salt. Grease the roasting pan and place the guinea fowl with the breast down in the roasting pan.
Roast about 50 minutes in the middle of the oven. Turn after 30 min.
Cut the mushrooms into quarters.
Take the guinea fowl from the roasting pan and leave on a plate covered with aluminum foil for 15 minutes. Leave the oven on.
Pour the shortening from the roasting pan, but leave 1 tbsp of shortening. Spoon the mushrooms through. Bake for approx. 10 minutes in the middle of the oven.
Spoon the mushrooms with the tarragon and season with salt and pepper. Serve the mushrooms with the guinea fowl.