Guinea Fowl Terrine with Maquis Herbs Recipe

Ingredients:

• 2 guinea fowl breasts
• 1 cup of white wine
• 2 cloves of garlic, minced
• 1 tsp of dried thyme
• 1 tsp of dried rosemary
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1/2 cup of chopped fresh maquis herbs
• 1/3 cup of chopped green olives
• 1 cup of chicken stock
• 1 packet of gelatin

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the guinea fowl breasts with salt, black pepper, thyme, and rosemary, and let marinate for 30 minutes.
3. In a large saucepan, bring the white wine, garlic, chicken stock, and herbs to a simmer.
4. Add in the guinea fowl breasts and cook until they are cooked through.
5. Remove the guinea fowl from the saucepan and let it cool for about 15 minutes.
6. Shred the guinea fowl and, in a large bowl, mix it with the chopped green olives.
7. In a small saucepan, heat up 1/2 cup of the cooking liquid, add in the gelatin, and let it dissolve completely.
8. Pour the gelatin mixture into the bowl with the guinea fowl and mix well.
9. In a terrine mold, layer the guinea fowl mixture with the remaining cooking liquid.
10. Cover the terrine and refrigerate overnight until the gelatin is set.
11. Serve slices of the terrine on a plate garnished with fresh sliced maquis herbs and green olives.

Verdict:

The guinea fowl terrine with maquis herbs is an incredibly flavorful and elegant dish that is perfect for a special occasion or holiday meal. The combination of the tender guinea fowl and the bold flavors of the herbs and olives create a unique and delicious taste. Serve with fresh bread or crackers as a beautiful appetizer.