Guinea fowl stuffed
Description
The dish is prepared without unnecessary complications. 1. First, wash and dry the bird. Then rub it with salt, pepper, and any other spices to taste. 2. Now prepare the stuffing. Peel the onion and cut it into small cubes. 3. Pour a little vegetable oil into a frying pan and add the onion. Fry until lightly golden. 4. Meanwhile, wash the liver and cut it into pieces. Add it to the onion and lightly sauté as well. 5. Add breadcrumbs to the pan and dry them for a couple of minutes. Then remove from heat and let cool slightly. 6. Wash the apple and peel it. Grate it finely on a small grater. 7. Wash the fresh herbs, dry them, and chop finely. 8. Combine all stuffing ingredients and mix thoroughly. Season with salt and pepper to taste. 9. To keep the home-stuffed guinea fowl from being dry, add a little milk and one egg to the stuffing. Mix everything well. 10. Stuff the bird tightly with the prepared filling. 11. Want to make the stuffed guinea fowl even juicier? Wrap the bird with several strips of bacon. 12. Place the bird into the oven. It's best to cook it at a temperature no higher than 160°C (320°F), so that it cooks evenly and doesn't burn. Serve the finished dish hot.