1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a saute pan (suitable for the oven). Remove supremes (breast and joint) from guinea fowl. Fry the supremes for 1 minute on each side. 2 Season and transfer to the oven for 10-15 minutes until cooked through. Remove from the oven and allow to rest, reserving the juices. Serve with the onion gravy, parsnip chips, stuffing and thyme. ONION GRAVY: 1 Heat the oil in a small frying pan. Peel and slice the onion and fry until softened. Add 200ml of the red wine, the balsamic vinegar and reduce until thickened. 2 Put the reserved guinea fowl juices in a small pan and heat. Add the remaining red wine, onion mix and the butter to the pan and heat through. PARSNIP CHIPS: 1 Heat a medium pan third filled with sunflower oil. Finely slice the parsnip and deep fry until crisp and golden. Drain on kitchen paper and season. STUFFING: 1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a small frying pan and fry the onion until softened. Beat the egg in a bowl and season. Mix the egg, onions, sage and breadcrumbs in a bowl. Mould into balls and place in a greased gratin dish and bake for 5 mins. Per serving: 2230 Calories (kcal); 91g Total Fat; (41% calories from fat); 176g Protein; 109g Carbohydrate; 698mg Cholesterol; 829mg Sodium Food Exchanges: 5 Grain(Starch); 23 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1199g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 149 (15%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 211.5mg||65 %|
|Sodium 601.3mg||21 %|
|Potassium 1295.8mg||34 %|
|Total Carbohydrate 50.8g||15 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 47.8g|
|Protein 11.4g||16 %|
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Calories per serving: 987
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