Roast Guinea Fowl with Brie

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season fowl inside and out with pepper.
  • Pre-heat the oven to hot.
  • Melt the butter in a frying pan until sizzling, and lightly brown the birds on all sides.
  • Remove from the pan and set aside.
  • Mash the Brie with a fork, and mix with the lemon juice and marjoram.
  • Halve the mix and place each half in the cavity of a bird.
  • Tuck the wings under the birds, but don't close the cavity.
  • Put the birds in a roasting dish, pour the pan juices over and cover loosely with foil.
  • Roast in the center of the oven for 35-40 minutes.
  • Remove the dish from the oven and halve the birds, discarding the spinal bones.
  • Keep the birds warm.
  • Stir the port into the pan juices, on the top of the stove and simmer for 2 or 3 minutes.
  • Add the cream and stirring constantly, reheat without boiling until the sauce is smoothe and well blended.
  • Taste and add the salt if necessary.
  • Spoon the sauce over the birds and serve at once.
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