Pintade du Gers rôtie aux Morilles
Printed From: Foods of the World Forum
Category: Europe
Forum Name: France
Forum Discription: Whether it is provincial peasant cooking or classic haute cuisine, this is the place to discuss the flavors of France.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3990
Printed Date: 26 March 2026 at 20:28
Topic: Pintade du Gers rôtie aux Morilles
Posted By: Margi Cintrano
Subject: Pintade du Gers rôtie aux Morilles
Date Posted: 17 January 2014 at 13:45
Pintade du Gers rôtie aux Morilles denotes, Roast Guinea Hen with Morilles Wild Mushrooms ... However, this dish is very versatile and one can prepare it with Cornish Hen or Chicken and have a beautiful Gers ( part of France ) dish.
I prepared this dish last Sunday and it was just divine.
I did not do a pictorial as I am in editorial deadline however, the next time I prepare it, in February, I shall take a few photographs of the major steps and final plating.
For 4 people:
2 Kilos of Guinea Hens or Chicken or Cornish Hens ( can sub Quail, Pheasant etcetra )
1 head of fresh garlic
1 day old baguette
50 grams French style room temperatura butter
200 Grams of mushrooms available ( morels, White caps, Boletus etcetra )
Fresh minced parsley
Salt and black pepper to taste
1) Clean the birds thoroughly, drain and pat dry
2) Stuff each of the birds with a head of garlic and the baguette and butter
( you can grate the bread, and combine the with the butter and place the garlic head in the deepest part of the cavity to provide flavor )
3) preheat oven to 170 / 180 centigrade degrees
4) roast the birds 1/2 to 40 minutes depending on size and type; chicken shall require more time
5) Now soak the mushrooms in cold wáter for and then drain, reserving the liquid and pat mushrooms dry / Strain the mushroom liquid and add to step 7
6) sauté the mushrooms in butter until Golden and tender
7) add a bit of cream to the mushrooms and slow low flame until you have a thick sauce ( Add a bit of the reserved strained mushroom liquid to the cream sauce to thin it just ever so lightly ) ...
8) Once the birds are done, let cool for carving and remove the heads of garlic and stuffing and drizzle the mushroom cream sauce on the birds
9) Serve with minced fresh parsely and a red wine from France or similar
*** Simple and delicious and authentically French ...
Enjoy,
Margaux Cintrano
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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