Free Range Whole Guinea Fowl Legs with Morel Sauce

Take the whole legs out of the refrigerator 45 minutes before cooking to equalise the temperature.

In a large casserole, heat up a good amount of olive oil and sear the guinea fowl legs. Season with salt and pepper. Once the legs are browned on all sides, remove from pan and reserve on the side.

In the same casserole, brown the chopped shallots and garlic, add more oil if needed. Once browned, add in the white wine and simmer for about 5 minutes, add in the rinsed morels. It is imperitive to make sure the morels are throughly cleaned before eating them.

Add to the casserole the previously reserved guinea fowl legs and add the hot chicken broth to cover. Simmer the entire dish covered for 20 minutes on medium heat.

After 20 minutes, remove the lid and add in the whole cream in to and put on a low simmer to get a creamy sauce. Stir well until the sauce becomes a little homogenous.

Remove the guinea fowl legs and large morels, reserve all of it on the side.

With a stick blender, emulsify the cold butter into the hot sauce. Place the reserved legs and morels in a baking dish, cover with the creamy sauce and bake at 95 celcius for 1 hour.

Serve with a side dish of your choice, in this case, chestnuts, apples and potato dumplings

Recipe from Jenna’s Bistro