stuffed guinea fowl with grilled beetroot 

Stuffing: dice the onion, garlic and mushrooms and fry them briefly in some butter with thyme, rosemary, pepper and salt. Add a couple of tablespoons of finely chopped grison meat and fry with them. Pour the contents of the pan through a sieve to remove the fat and excess liquid. Press dry and add the preparation to the minced chicken. Mix well and set aside in a cool place. Guinea fowl fillets: place the fillets on a sheet of aluminium foil that has been sprayed with olive oil beforehand. Cover with a sheet of baking paper and flatten them with a meat tenderizer. Now spoon a couple of tablespoons of the stuffing in the middle of the fillets and roll them up in the foil. Tightly close the ends. Place the rolls in an oven dish and put it in an oven pre-heated to 185°C for one hour. Remove from the oven and leave to rest for 15 minutes. Remove the aluminium foil and fry the rolls in some olive oil until golden brown. Cut them into slices with an electric knife just before serving. Forestière sauce: soak a large portion of dried porcini in lukewarm water. Strain, but keep the soaking water. Fry coarsely chopped chestnut mushrooms, soaked ceps, crushed garlic and chopped shallots in butter. Add the soaking water and leave to simmer. Then use a hand blender and sieve the mixture. Add cream to the strained sauce, season with salt and pepper and reduce to sauce thickness or thicken if desired.