Red pear guinea fowl

Ingredients

For 4 servings

• •1 1 2.5 kg guinea pig hat
• •100 g 100 g Poultry livers
• •1 1 Onion
• •8 8 pears
• •1 1 Untreated orange
• •Dried grapes
• •100 g 100 g
• •3 tranche 3 slices Gingerbread
• •1 1 Cinnamon Stick
• •1 1 Bottle of Red Wine
• •40 g 40 g Butter
• •Salt
• •Pepper

Method

1. 1.The day before, bring the wine to a boil. Peel the pears while keeping them whole and put them in the wine with orange peel, cinnamon and sugar. Place the pears 25 min.
2. 2.Stir the poultry livers in the pan in 15 g of butter. Season with salt, pepper and dice. Mix them with crumbled gingerbread, 2 diced pears, raisins and orange juice.
3. 3.Stretch the guinea fowl with the previous preparation and close the opening with cooking thread. Reserve 12 hours in the refrigerator as well as pears in their filtered juice.
4. 4.The next day, preheat the oven th. 6 (180°C). Butter an oven dish, spread peeled and chopped onion and put on the guinea fowl, salt, pepper. Bake 2:15 a.m. by turning and watering regularly with pear wine. Let stand in the oven for 15 minutes.
5. 5.Degrease the cooking juice, pour a layer of pear wine and boil for a few minutes by scraping the cooking juices. Filter the juice.
6. 6.Serve the guinea fowl surrounded by pears, accompanied by pancakes and sauce.