Grilled Guinea Fowl Breast with a Sage & Bacon Farce, Crépinettes & Game Sauce

This was a popular dish at Claude’s for many years. The fatty bacon provides additional flavour and protects the lean guinea fowl flesh. I slightly undercook the breasts and after a short rest they are perfection. The garnish of wild rice and spinach purée supports the gamey flavour of the meat, while a game sauce adds depth to the palate. The thigh meat is used to make crépinettes, and the leg and carcass find their way into the sauce.