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Roast Guinea Fowl With Blueberry Holland Aise

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Ingredients
  Guinea hens 1350 Gram (2 In Number, 675 Grams Each)
  Bacon slices 6
  Rosemary 1 Milliliter
  Thyme 1 Milliliter
  Salt 1 Milliliter
  Pepper 1 Milliliter
  Blueberries 500 Milliliter
  Egg yolks 2
  Hot butter 125 Milliliter
Directions

Split the guinea fowl in half and place them on a baking sheet.
Layer the bacon over the birds, and sprinkle with seasonings.
Roast them in a preheated 350°F (180°C) oven for 45 minutes.
Remove from oven and remove the bones while hot.
While birds roast puree the blueberries in a food processor, strain to remove pulp and seeds.
Place the juice in a sauce pan and heat to a boil reducing to 2 tbsp (30 ml) of thick liquid.
Cool.
Place the egg yolks in a double boiler, whisk in the blueberry syrup, slowly whisk in the hot butter forming a thick sauce.
Serve the guinea fowl on a large serving platter with the sauce on the side.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
4

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