Ingredients (2 persons):
- 1 guinea fowl
- a handful strawberries enough to fill the inside of the fowl
- about 6 thyme branches
- 1 cup of white wine – demi dry or demi sweet
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
For the chanterelle stew:
- 6 tablespoons butter
- 3 stalks green onion
- 3-4 stalks green garlic
- salt and pepper to taste
- 1/4 cup dry white wine
- 1/2 kg chanterelle mushrooms
- 1/2 cup sour cream
- 1/2 teaspoon grated nutmeg
- 1 teaspoon freshly chopped parsley
- Fresh lemon juice
For the asparagus:
- about 300 g asparagus
- a drizzle of olive oil
- salt and pepper
For the salad:
- 1/2 kg strawberries
- 1/2 kg smaller tomatoes
- 1 stalk green onion
- a small bunch chives
- optionally pickled pearl onions
- Clean and wash thoroughly the guinea fowl.
- Sprinkle plenty of salt and the paprikas both inside and outside of the guinea fowl.
- Pour the cup of wine into an ovenproof dish and place the guinea fowl into this dish.
- Fill the inside of the bird with a handful of strawberries and 3-4 thyme branches.
- Preheat the oven at 170 C and place the guinea fowl dish in. Roast for about 60 – 90 minutes depending on the size of the bird.
- Meanwhile prepare the side dish and salad:
- Chop the green onions and green garlic.
- Wash carefully the chanterelle mushrooms to remove the dirt and grass parts.
- Melt 3 tablespoons butter in a frying pan over medium heat.
- Add green onions and green garlic, fry them until lightly golden, for about 5 minutes.
- Pour over the wine and cook until liquid is reduced by half, about 2 minutes.
- Add the mushrooms and the remaining butter and cook the until the chanterelles are lightly golden, about 5 minutes.
- Add the sour cream and nutmeg and cook until it gets to the desired thickness, for 1-2 minutes.
- Add the chopped parsley and season to taste with salt and pepper.
- Clean the asparagus and place them in an ovenproof dish.
- Pour over some olive oil. Season with salt and pepper.
- Grind over some lemon rind and place it in the oven below the guinea fowl. Roast for about 10 minutes.
- For the salad: halve the remaining strawberries, cut up the tomatoes. Chop one remaining green onion and some chives. Mix them all gently, add some pickles if you have some, I had some pickled pearl onions.
- Remove the guinea fowl from the oven and let it rest for about 5 minutes, then halve it up.
- Serve on 2 larger plates – each half of guinea fowl, the chanterelle stew, some asparagus and a handful of strawberry-tomato salad.