Guinea Fowl cooked with Mascarpone, Herbs and Prosciutto
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Jointed guinea fowl covered with slices of prosciutto and cooked in the oven with herbed mascarpone.
two medium sized guinea fowl
- Joint each guinea fowl into two leg joints and two wing joints Picture .
- Salt and pepper each joint and cover on the flesh side with a slice of prosciutto.
- Sauté the joints skin side down in olive oil until golden, then turn and cook the prosciutto side for 30 seconds or so. Place the joints in an ovenproof dish skin side down.
- Mix the herbs with the mascarpone and spread over each joint Picture .Cook uncovered in the oven at 420°F/210°C/Reg7 for 45 minutes, but check after 30 minutes that it's not overcooking/browning and reduce to 375°F/190°C/Reg5 if need be.
Categories: cmeat cpoultry cmain cguineafowl Recipe Id: r360