Name: Guinea fowl stuffed with morels and peas
Prep time: 30 min
Cook time: 1 h
Yield: 4 people
Cuisine: Swiss
Ingredients: 1 guinea fowl; 1 jar dried morels; 400 g frozen peas; 2 shallots; 2 tbsp chicken stock concentrate; 2 tbsp thick reduced-fat cream; pepper; salt; herbes de Provence; 2 slices sandwich bread; 2 slices ham; 5 green olives; 5 juniper berries; 100 g pork tenderloin; 1 Petit Suisse cheese (20% fat); 1 tsp oil; 10 cl cold milk; 10 cl water

Method

Rinse the morels, then leave them to soak in a bowl of lukewarm water.
Remove the crusts from the sandwich bread, tear the crumb into pieces and soak it in a little cold milk.
Cut the ham into strips and the pork tenderloin into small cubes. Put them in a food processor bowl with the squeezed-out bread, the olives, juniper berries, salt, pepper and herbes de Provence.
Blend the stuffing quite finely, then add the Petit Suisse cheese and mix.
Stuff the guinea fowl with this mixture. In a casserole, brown the sliced shallots in a teaspoon of oil.
Add the guinea fowl and brown it on all sides, then pour in half a glass of water.
Stir in the drained morels, the peas and the chicken stock concentrate. Cover and leave to cook over low heat for about 1 hour, stirring from time to time.
At the end of cooking, remove the guinea fowl, add the cream to the casserole and leave to simmer for 2 minutes, then serve the carved bird with the vegetables and sauce.