Roast Guinea Fowl With Brie

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 guinea fowl
• fresh ground black pepper
• 2 tablespoons butter
• 4 ounces brie cheese
• 1 lemon, juice of
• 1 teaspoon finely chopped fresh marjoram or 1/4 teaspoon dried marjoram
• 1/2 cup port wine
• 3 tablespoons cream
• salt

Recipe

• 1 season fowl inside and out with pepper.
• 2 pre-heat the oven to hot.
• 3 melt the butter in a frying pan until sizzling, and lightly brown the birds on all sides.
• 4 remove from the pan and set aside.
• 5 mash the brie with a fork, and mix with the lemon juice and marjoram.
• 6 halve the mix and place each half in the cavity of a bird.
• 7 tuck the wings under the birds, but don't close the cavity.
• 8 put the birds in a roasting dish, pour the pan juices over and cover loosely with foil.
• 9 roast in the center of the oven for 35-40 minutes.
• 10 remove the dish from the oven and halve the birds, discarding the spinal bones.
• 11 keep the birds warm.
• 12 stir the port into the pan juices, on the top of the stove and simmer for 2 or 3 minutes.
• 13 add the cream and stirring constantly, reheat without boiling until the sauce is smoothe and well blended.
• 14 taste and add the salt if necessary.
• 15 spoon the sauce over the birds and serve at once.