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GUINEA FOWL WITH CHESTNUTS AND PRUNES MILK (second, game, California)

GUINEA FOWL WITH CHESTNUTS AND PRUNES WITH MILK

For 6 p

• a guinea
• 1 l milk
• 100 gr lard
• 70 g dried chestnuts
• 70 gr dried plums (which are the softest)
• 30g diced pancetta chopped
• about 60 grams of butter
• slices of bacon lying
• salt, pepper, cooking string

Soak in milk chestnuts.

Work the lard with chopped bacon, add some chestnuts coarsely broken hand and some plums into small pieces, mix up to make a fairly firm dough.

Cut the fowl into pieces, lay a slice of bacon, spread the dough with bacon, add 1 1 plum and chestnut and wrap the piece and tie with string.

In a pan melt the butter and wait until sizzling then lay the pieces of fowl, add the remaining prunes and chestnuts.

Far well, brown the bacon that wraps the guinea fowl then pour over the milk that has been used to soak the chestnuts until cooked. Adjust gradually salt and pepper.

This recipe takes part the contest