Braised Guinea Fowl Recipes

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ONE-POT ROAST GUINEA FOWL



One-pot roast guinea fowl image

A delicious alternative to roast chicken that's just the right size for two. Use any seasonal root veg you like

Provided by Good Food team

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 13

1 onion , cut into wedges, through the root
2 carrots , quartered lengthways
1 large potato , cut into bite-size chunks
1 tbsp olive oil
1 small guinea fowl (around 1kg/2lb 4oz)
1 tbsp butter at room temperature, plus 2 tsp for the gravy
4 smoked streaky bacon rashers
6 garlic cloves , unpeeled
few thyme sprigs
300ml chicken stock
100ml white wine
2 tsp plain flour
1 tbsp redcurrant jelly

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.
  • Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.
  • Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.
  • Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.

Nutrition Facts : Calories 977 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 92 grams protein, Sodium 2.39 milligram of sodium

BRAISED GUINEA FOWL



BRAISED GUINEA FOWL image

Categories     Game     Braise     Dinner

Yield 2-3 servings

Number Of Ingredients 12

1 guinea fowl, cleaned and cut in half
4 tbsp. olive oil
2 onions, coarsely chopped
3 cloves garlic, chopped
handful of parsley
2 sticks celery, coarsely chopped
2 carrots, coarsely chopped
1 bayleaf
6 whole allspice
6 cloves
sufficient water to cover vegetables
freshly ground salt & pepper

Steps:

  • Pour the olive oil into a large saucean and place over medium-high heat. Brown the skin-side of the guinea fowl. Add the onions and fry until golden. Add the garlic and fry gently. Add the parsley, celery, carrots and bayleaf, allspice and cloves. Pour over sufficient water to cover the vegetables only. Make sure to rub the bottom of the pan with a wooden spoon to incorporate all the brown bits on the bottom of the pan. Cover, allow the guinea fowl to cook slowly until tender, turning frequently (about 30 minutes - tbc). Season well with salt and pepper.

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