Stuffed Guinea Fowl with Brussels Sprouts and Chestnuts

Operation stuffing:

1. cut the brisket into 3 pieces, boil once in unsalted water, drain and rinse when cool.

2. cut away the pork rind and cartilage and cut the bacon into fine cubes or strips.

Cut the goose liver into ½ cm cubes. 4.

Cut the toast without the crust into 1 cm cubes. 5.

5. peel and chop the shallot and garlic clove.

6. pluck, rinse and coarsely chop the parsley.

7. truffle “clean buersteln” (eg, using a toothbrush), cut into slices and subsequently not too finely dice.

Finishing the filling:

Foam the butter. Add cubes of pancetta, fry until crispy, add bread cubes. Take light brown color, add chopped truffles as well as cubes of goose liver, swirl briefly.

Season with parsley, garlic, shallots, pinch of marjoram, pepper & salt and a pinch of nutmeg. Coarsely chop the cleanly cleaned heart and liver from the guinea fowl and add.

Guinea fowl:

Gut the guinea fowl, set aside the neck and gizzard, rinse clean, pat dry inside and out, fluff, season with salt inside and out, and spoon in the stuffing while it is still warm.

Sew up the guinea fowl and tie it.

Roast the guinea fowl:

Preheat the stove to 220 degrees for half an hour. Cut the cleaned vegetables into large cubes. Foam a tbsp. butter and oil, put the guinea fowl on the leg side, add the neck s

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