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Confit Guinea Fowl, Mushroom Stew and Creamy Polenta

PREP TIME : 20 minutes
CHILLING TIME : 40 minutes
READY IN : 1h00
MAKES : 4
LEVEL OF DIFFICULTY : Easy

Ingredients

  • 2 packs of Canabec confit guinea fowl legs (4 legs total)

MUSHROOM STEW:

  • 2 Tbsp (30 ml) olive oil
  • 1 dried shallot, minced
  • 6 slices pancetta
  • 2 Tbsp (30 ml) fresh rosemary, chopped
  • 3 1/2 cups (680 g) mushrooms of your choice
  • 1/2 cup (125 ml) CANABEC GAME STOCK
  • 2 Tbsp (30 ml) flat-leaf parsley, chopped

CREAMY POLENTA:

  • 2 Tbsp (30 ml) olive oil
  • 2 garlic cloves, chopped
  • 2 cups (500 ml) milk
  • 2 cups (500 ml) chicken broth or water
  • 1 tsp (5 ml) salt
  • 3/4 cup (175 ml) coarse cornmeal
  • 1/2 cup (125 ml) Parmesan, grated
  • 2 Tbsp (30 ml) butter

Instructions

  1. Heat 1 Tbsp (15 ml) of olive oil in a large pan. Sweat the shallots, pancetta and rosemary.
  2. Add another 1 Tbsp (15 ml) of olive oil and brown the mushrooms.
  3. Deglaze with the game stock and let the mixture reduce by half. Season and add the parsley.
  4. Serve the confit guinea fowl legs over polenta (see the recipe on our site), cooked according to the package instructions.
  5. Sweat the garlic in the olive oil in a large saucepan over medium heat.
  6. Add the milk, broth and salt. Bring to a boil.
  7. Slowly whisk in the cornmeal. When the mixture has thickened, reduce the heat to low.
  8. Continue cooking for another 20 minutes, stirring with a wooden spoon.
  9. Add the Parmesan and butter and season to taste.
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