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Roast Guinea Fowl With Blueberry Holland Aise

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  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

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.
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: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 867 Calories from Fat 451

% Daily Value*

Total Fat 51 g78.1%

Saturated Fat 23.2 g116.1%

Trans Fat 0 g

Cholesterol 412 mg137.3%

Sodium 381.7 mg15.9%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.1 g12.3%

Sugars 12.5 g

Protein 82 g164.1%

Vitamin A 25.7% Vitamin C 28.3%

Calcium 6.4% Iron 19.2%

*Based on a 2000 Calorie diet

Roast Guinea Fowl With Blueberry Holland Aise Recipe