How to cook stuffed guinea fowl in the oven with bacon, making a filling made with minced rabbit meat, cooked ham, parmesan, egg and artichokes in oil.
Ingredients for 6 people
- 1 large boneless guinea fowl
- 400 g of minced rabbit
- 2 spoons of parmesan
- 1 egg
- 1 jar of artichokes in oil
- 3 thick slices of cooked ham
- 4 slices of fontina
- 6 tablespoons of extra virgin olive oil
- 5 slices of bacon
- rosemary
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- sage
- salt and pepper
How to prepare stuffed guinea fowl in the oven with bacon
Spread the guinea fowl over a cutting board and salt it inside.
Roll 1 slice of cooked ham together with a slice of fontina cheese and place them inside a leg of the guinea fowl.
Repeat the same operation for the guinea fowl's other thigh.
In a bowl mix the Parmesan with the egg, add the minced meat, salt and pepper.
Put the meat mixture and the artichokes drained from the oil inside the guinea fowl, cover with the remaining slice of cooked ham and add the remaining fontina.
Close the guinea fowl with the kitchen string, salt it and spread the bacon on it.
At this point put the guinea fowl in a pan with rosemary, sage and extra virgin olive oil.
Bake at 200 ° C and cook for about 1 hour.
Leave to cool before serving.
