Roast Guinea Fowl Crown With Leg Shepherds Pie Recipes

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ROAST GUINEA FOWL CROWN WITH LEG 'SHEPHERD'S PIE'



Roast guinea fowl crown with leg 'shepherd's pie' image

Roast a guinea fowl crown, then use the leg for Tom Kerridge's take on a shepherd's pie.You could eat both together, or freeze one of the dishes to enjoy later

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 16

vegetable oil , for frying
1 small guinea fowl , legs removed and reserved for the pie (see below)
1 or 2 clementines , halved
½ bunch of thyme
3 tbsp butter
2 guinea fowl legs
100g bacon lardons
8 baby onions or small shallots, halved
2 carrots , chopped
1 bay leaf
2 tsp plain flour
150ml red wine (optional)
500ml chicken stock
handful of cavolo nero leaves or 4 Brussels sprouts, shredded
2 large floury potatoes , peeled and quartered
75ml whole milk

Steps:

  • To make the pie, heat 1 tbsp of the butter in a casserole dish or shallow saucepan. Season and fry the guinea fowl legs for 10 mins until browned. Transfer to a plate and set aside, then add the bacon to the pan and fry for a few mins until just starting to crisp. Scatter in the onions, carrots and bay leaf and cook for 5 mins more until softened, adding a bit more butter if needed. Stir in the flour and wine, if using, and boil for 30 seconds. Gradually pour in the stock, stirring constantly, and return to the boil.
  • Return the legs to the pan, season generously, reduce the heat and simmer gently for 50 mins until the meat is tender and falling off the bone. If the stock doesn't cover the legs completely, turn them over halfway through cooking. Transfer the legs to a plate and leave to cool, then stir in the cavolo nero, simmer for 1 min more and turn off the heat. When the legs are cool enough to handle, shred the meat off the bone and stir it back through the sauce. Tip everything into a small pie dish.
  • Boil the potatoes in salted water for 10 mins until tender, then drain and mash with the milk, most of the remaining butter and some seasoning. Top the pie with the mash and set aside. Will keep in the fridge for up to two days.
  • Heat the oven to 220C/200C fan/gas 7. Heat some oil in an ovenproof frying pan and brown the crown, skin-side down. Turn using tongs, add the clementines to the pan, cut-side down, and put the thyme in the cavity of the crown. Transfer the pan to the oven. Dot the pie with the remaining butter and put in the oven on the shelf below the crown. Roast the crown for 25 mins, or until it reaches 60C on a cooking thermometer, then remove from the oven and leave to rest for 10 mins while the pie continues to bake until golden. Serve the pie on a board with the crown and the caramelised clementine halves for squeezing over.

Nutrition Facts : Calories 1148 calories, Fat 54 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 103 grams protein, Sodium 3.9 milligram of sodium

ROAST GUINEA FOWL



Roast Guinea Fowl image

Provided by Martha Stewart

Number Of Ingredients 9

3 2 1/2-pound guinea fowl
4 cups Wild Rice Stuffing (recipe follows)
12 leaves flat-leaf parsley
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper
Bunch of fresh chervil
Bunch of fresh parsley
8 cloves garlic, unpeeled
1 cup dry white wine

Steps:

  • Heat oven to 450 degrees.
  • Wash birds and pat dry. Gently loosen the skin of each fowl's breast and place flat-leaf parsley leaves under it. Fill birds with stuffing, truss with butcher's twine, and place in a foil-lined roasting pan. Melt butter and brush birds; sprinkle with salt and pepper, and surround with the chervil, parsley, and garlic.
  • Roast for 15 minutes. Add wine to pan and brush birds again with melted butter. Reduce heat to 400 degrees and roast for 1 hour. Cover with foil and roast for 15 to 30 minutes more.

ROAST GUINEA FOWL



Roast Guinea Fowl image

Make and share this Roast Guinea Fowl recipe from Food.com.

Provided by JustJanS

Categories     Wild Game

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 guinea fowl
1 tablespoon butter
6 slices fatty bacon
3 tablespoons red wine
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Preheat the oven to very hot.
  • Fold the wings behing the bird, and tie the legs loosely together.
  • Brush with the butter and cover the breasts with the slices of bacon.
  • Place on a rack set over a baking dish and cook in the center of the oven for 20 minutes per pound.
  • Transfer the birds to a warmed serving dish and cover.
  • Add the wine to the pan juices with the lemon juice and boil rapidly for a moment or two.
  • Adjust the seasoning and serve with the birds.
  • Discard the bacon.

Nutrition Facts : Calories 36.1, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 20.9, Carbohydrate 0.8, Sugar 0.2, Protein 0.1

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