Guineafowl and Bay Bolete
It seems to be a great year for the Bay Bolete! Earlier we wrote about this delicious mushroom and its name. The Bay Bolete is a fairly common mushroom and its flavour can be compared to that of the more expensive Cèpes or Porcini. It’s a bit more intense and especially when served with meat it is a culinary treat. We combined the Bay Bolete with guineafowl, rosemary, thyme, garlic and pancetta. Lots of flavours and aromas. An intense and great way to celebrate autumn.
Guineafowl meat is leaner, somewhat darker and more flavourful compared to chicken. It is not difficult to prepare, but due to the low-fat content you must be careful not to overcook. In this recipe we use guineafowl supreme (the breast fillet with the skin on plus the wing bone) which is perhaps the tastiest part of the guineafowl.
We opened a bottle of Chiroubles, a cru from the Beaujolais, produced by Domaine Montangeron. The wine has floral notes and aromas of cherries and strawberries. Its colour is pale ruby. Rich, elegant and long. It brings freshness and fruitiness to the dish and is sufficiently complex to remain present when enjoying the guineafowl and the Bay Bolete.
In general you’re looking for a red wine with freshness, fruity aromas and complexity. Perhaps a Pinot Noir?
What You Need
- 2 Guineafowl Supremes
- Olive Oil
- 150 grams of Bay Bolete
- One Garlic Clove
What You Do
Pre-heat your oven to 180 °C or 355 °F. Clean the mushrooms with kitchen paper. Put a sprig of thyme and rosemary on the meat side of the fillet and close it with two strings of red/white kitchen twine. Add some olive oil to an iron oven dish, add the guineafowl, meat side up, and cover with strips of pancetta (or bacon). Leave in the oven for 10-15 minutes depending on the size. Transfer the pancetta to the side of the pan, turn the meat and leave for another 10-15 minutes until done (and golden). The temperature of the meat should be minimum 70 °C or 160 °F. When the guineafowl is done, transfer from the oven, remove the kitchen twine and allow to rest for 10 minutes. Halve or quarter the mushrooms, chop the garlic very fine, fry the mushrooms in olive oil and add the garlic seconds before the mushrooms are ready. Add the mushroom mixture to the sizzling guineafowl juices in the pan and stir. Serve the guineafowl with the bay bolete on a warm plate.