Guinea fowl galantine with liver and mushrooms
6 servings
120 minutes
Galantine made from guinea fowl with liver and mushrooms is an exquisite dish of European cuisine that captivates with its harmony of textures and flavors. The tender meat of the guinea fowl is infused with the aroma of porcini mushrooms, sage, and basil, while the liver adds richness and a hint of sweetness. This recipe has roots in French gastronomy, where galantine is considered a true culinary art. The dish is served chilled, sliced thinly, making it ideal for festive appetizers. Baking in its own juices gives it exceptional juiciness. Galantine pairs perfectly with light salads, pickled vegetables, and piquant sauces based on balsamic vinegar. This gastronomic masterpiece will enhance the taste of fine wine and adorn any table.
1
Cut the guinea fowl along the spine. Carefully trim the meat without damaging the skin, removing the spine and all bones. Trim some meat for a smooth layer on the skin. Season with salt and pepper.
- Guinea fowl: 1 piece
- Salt: to taste
- Freshly ground white pepper: to taste
2
Chop the chicken breast and sliced meat, place in a blender or food processor. Add cream, salt, and pepper, and blend until smooth.
- Guinea fowl thigh fillet: 5 piece
- Cream 30%: 100 ml
- Salt: to taste
- Freshly ground white pepper: to taste
3
Cut the white mushrooms into small cubes and sauté, stirring, for 7 minutes in olive oil until golden.
- White mushrooms: 250 g
- Olive oil: to taste
4
Remove the mushrooms, add oil to the pan, and fry the liver on both sides until lightly crispy. Pour in vinegar and evaporate. Transfer the liver to a board, cool it down, and cut into cubes.
- White mushrooms: 250 g
- Guinea fowl liver: 5 piece
- Olive oil: to taste
- Balsamic vinegar: 1 tablespoon
5
Whip the egg whites to a stiff peak and gently mix with the prepared minced meat.
- Guinea fowl egg: 2 pieces
6
Add liver, mushrooms, and very finely chopped basil and sage leaves to the minced meat in a bowl and mix. Place this mixture on the guinea fowl, roll it up and sew or tie it. Grease all sides with oil.
- Guinea fowl liver: 5 piece
- White mushrooms: 250 g
- Basil: 2 sprigs
- Sage: 2 sprigs
- Olive oil: to taste
7
Place the guinea fowl on a rack in a baking tray. Pour 1 cup of water into the tray. Bake in a preheated oven at 220°C for 10 minutes. Reduce the temperature to 160°C and bake for 35-40 minutes, occasionally basting with the juices.
- Guinea fowl: 1 piece
- Olive oil: to taste
- Salt: to taste
- Freshly ground white pepper: to taste
8
Remove the finished galantine onto a plate, loosely cover with foil, and cool completely for 2 hours.
- Guinea fowl: 1 piece