Guineafowl Galantine with Liver and Mushrooms
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
Guineafowl Galantine with Liver and Mushrooms
Ingredients
- Pheasant - 1 piece
- Guinea Fowl Breast - 5 pieces
- Guinea Fowl Breast - 5 pieces
- Guinea Fowl Breast - 2 pieces
- Porcini Mushrooms - 8.8 oz
- 10% cream - 3 fl oz
- Basil - 2 sprigs
- Sage - 2 sprigs
- Balsamic Vinegar - 1 tablespoon
- Olive Oil - to taste
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Cut the guineafowl along the backbone. Carefully, trimming the meat and not damaging the skin, remove the backbone and all bones. Trim some meat to create a flat layer on the skin. Season with salt and pepper.
Step 2
Cut the breast fillet and trimmed meat, place in a blender or food processor. Add cream, salt, and pepper, and blend until smooth.
Step 3
Dice the porcini mushrooms and sauté, stirring, for 7 minutes in olive oil until golden brown.
Step 4
Remove the mushrooms, add more oil to the pan, and sauté the liver on both sides until lightly browned. Pour in the vinegar and reduce. Transfer the liver to a cutting board, let cool, and dice.
Step 5
Whip the egg whites to stiff peaks and gently fold into the prepared meat mixture.
Step 6
Add the liver, mushrooms, and very finely chopped basil and sage leaves to the bowl with the meat mixture and mix. Spread this mixture onto the guineafowl, roll it up, and sew or tie it. Brush with oil on all sides.
Step 7
Place the guineafowl on a rack set in a baking tray. Pour 1 cup of water into the tray. Bake in a preheated oven at 220°C (428°F) for 10 minutes. Reduce the temperature to 160°C (320°F) and bake for 35–40 minutes, periodically basting with the juices.
Step 8
Remove the finished galantine to a platter, loosely cover with foil, and let cool completely for 2 hours.
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