Stuffed capon
For 4 servings:
• 1 whole capon (boned but not opened up)
• 500 g of mincemeat
• 150 g of bacon
• 8 to 10 prunes
• 1 kg of small potatoes
• 500 g of small carrots
• 2 garlic cloves
• 2 eggs
• 1 glass of white wine or cava
• 1 small glass of milk
• 1 handful of pine nuts
• Bread crumbs
• White grapes
• Lard
• Salt
• Black pepper
Meat dishes
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PREPARATION
PREPARING THE CAPON
1. Chop the bacon and garlic cloves and mix with the mincemeat in a bowl. Cut the prunes in half and add them and the pine nutsto the mix.
2. Stuff the capon with the stuffing.
3. Close the capon by sewing the neck and rear using kitchen string or toothpicks.
4. Spread the lard all over the capon.
5. Warm the oven to 190º.
6. Roast the capon in the oven for 45 minutes one ach side. The upper part (breasts) will need a few minutes more.
7. Pour the white wine or cava over the capon while it is roasting. Every 10 to 15 minutes or so, use the juice from the capon to pour over it so that it does not dry out, until it is cooked.
8. Turn the grill on during the last few minutes to brown the skin and make it crunchy.
PREPARING THE GARNISH
1. Pour all the juices into a saucepan and reduce it to make a thick gravy.
2. Boil the potatoes and carrots.
3. Drain them when they are cooked and then sauté them.
SERVING
Place the capon in the middle of a serving dish and use the gravy, potatoes, carrots and grapes to decorate.
