Pot Roast Guinea Fowl With Cabbage Bacon Recipes

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POT-ROAST GUINEA FOWL WITH CABBAGE & BACON



Pot-roast guinea fowl with cabbage & bacon image

This classic French dish makes a lovely meal for two, with enough for lunch the next day

Provided by Silvana Franco

Categories     Dinner, Main course

Time 1h40m

Yield Serves 2 with leftovers

Number Of Ingredients 10

large knob unsalted butter
1 guinea fowl , about 1.2kg/2lb 12oz
100g smoked lardon or chopped bacon
1 celery stalk, thickly sliced
1 carrot , thickly sliced
1 onion , thinly sliced
1 small Savoy cabbage , shredded into 3cm thick ribbons
10 juniper berries
1 glass dry white wine
300ml hot chicken stock

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
  • Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
  • Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.

Nutrition Facts : Calories 1011 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 111 grams protein, Sodium 2.61 milligram of sodium

POT-ROASTED GUINEA FOWL WITH SAGE, CELERY AND BLOOD ORANGE



Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange image

This is a gorgeous recipe. The guinea fowl is cooked slowly in a pot, so it combines braising and roasting. The richness of the butter, used to baste the birds, with sage and garlic, works superbly with the guinea fowl. The fresh and fragrant flavors of the orange, thyme and celery, used to stuff the guinea fowl, steam in the cavity, infusing their flavor into the breast meat.

Provided by Jamie Oliver

Categories     main-dish

Yield Serves 4 to 6

Number Of Ingredients 11

two 2 - 2 1/2 pound guinea fowl
8 blood oranges
1 whole stalk of celery
1 small handful fresh thyme
sea salt and freshly ground black pepper
1 tablespoon olive oil
6 cloves of garlic, whole and unpeeled
6 tablespoons butter
10 sage leaves
1 1/2 cups fruity dry white wine
Gravy

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.
  • Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.
  • Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.
  • When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.
  • Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli.

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

POT-ROAST GUINEA FOWL WITH LENTILS, SHERRY & BACON



Pot-roast guinea fowl with lentils, sherry & bacon image

This game bird is the perfect size for two - enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 16

1 tbsp olive oil , plus extra for drizzling
50g butter
1 small guinea fowl
100g smoked bacon lardons
1 carrot , finely chopped
1 onion , finely chopped
2 celery sticks, finely chopped
2 bay leaves
100g puy lentils
100ml dry sherry
225ml chicken stock
½ bunch tarragon
1 tbsp Dijon mustard
100ml double cream
juice of ½ a lemon
handful each tarragon leaves and parsley leaves

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a roomy flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 mins gently frying it on all sides until browned, then remove to a plate.
  • Fry the bacon in the same dish until starting to colour, then add the carrot, onion, celery and bay, and fry for 10 mins until the vegetables have softened. Stir in the lentils, pour over the sherry and chicken stock to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hr.
  • While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, purée with a hand blender and set aside.
  • When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside.

Nutrition Facts : Calories 796 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 72 grams protein, Sodium 2.4 milligram of sodium

POT ROASTED GUINEA FOWL WITH CALVADOS CREAM AND APPLES



Pot Roasted Guinea Fowl With Calvados Cream and Apples image

a delia smith recipe featured in the dec 2009 sainsburys magazine, i collect cook books, ive got her how to cook and i still go back to it cos although i can make you vegan cupcakes, setain, roast pheasant, barley and porcini muchrooms and risottos, i always forget how long to cook my egg for, she makes it perfect every time. this was published in mag as an alternative at xmas

Provided by cakeinmyface

Categories     Poultry

Time 1h50m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 free range guinea fowl (plump)
1 tablespoon butter
2 tablespoons calvados
2 shallots (peeled and finely chopped)
1 garlic clove (chopped)
3 cox's apples (medium sized unpeeled)
175 ml dry cider
1 teaspoon sage (chopped, plus a few extra left whole)
150 ml double cream (or creme fraiche)
salt
pepper

Steps:

  • heat butter in a large deep saucepan (that has a tight fitting lid for later) on medium heat until it starts to foam, season bird and and brown in hot butter turning the bird using a cloth to protect your hands.
  • at this stage when bird is sitting upright again, warm calavdos in a ladle over a direct heat, turn flame out and set to light the warm calvados using a long match and pour over the guinea fowl.
  • when flames have died down add shallots and garlic anmd keeping heat low let them soften whilst you prepapre apples .
  • remove cores form apples and cut into 1cm rings, asd you slice them add to the pan tucking them all around.
  • now pour in the cider, add teh chopped sage and some seasoning, put on tight lid and let it cook very gently for one hour.
  • When the bird is cooked remove and take to carving board and cover, simmer apples til liquid has almost evaporated, then add the cream the apples giving it a good shake, then turn heat off.
  • crave guinea folw and arrange on serving platter, spoon the apples and a few sage leaves to garnish.

Nutrition Facts : Calories 440.2, Fat 34.5, SaturatedFat 21.4, Cholesterol 120.1, Sodium 74.7, Carbohydrate 34.8, Fiber 5.1, Sugar 21.6, Protein 2.8

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