Farming Friends

Meet the animals and harvest the information without getting your hands dirty!

A Guinea Fowl Recipe Tried and Tested!

I have cooked this recipe lots of times for my friends and family. I hope you enjoy it as much as we do.

Pot Roasted Guinea Fowl Serves 2-4

Ingredients

  1. 1 whole guinea fowl
  2. 4 rashers of bacon
  3. 50g (2oz) butter
  4. 2 leek, cleaned and sliced into pieces
  5. 2 large carrots, peeled and sliced into pieces
  6. 1 red onion, peeled and diced
  7. 8 mushrooms, cleaned and sliced
  8. 1 pepper, deseeded and sliced
  9. 2 bay leaves
  10. pinch of thyme
  11. 3/4 pint of chicken stock
  12. 2 teaspoons of cranberry sauce or bramble jelly
  13. salt and pepper to season

 Method

  1. Preheat oven to 200C/400F/Gas Mark 6. (I usually cook mine in the aga but in my electric oven I would cook it at around 200C)
  2. Cover guinea fowl with the bacon.
  3. Melt the butter in a large pan and fry all the vegetables.
  4. Add the chicken stock, herbs and cranberry sauce/bramble jelly.
  5. Cover and simmer gently for 20 minutes until the vegetables are tender.
  6. Transfer to casserole dish and place the guinea fowl on top.
  7. Cover and roast in the oven for 45 minutes.
  8. Then uncover the casserole and cook for a further 15/20 minutes until the bacon is crispy and the guinea fowl is cooked through.
  9. Lift the guinea fowl onto a plate and then lift the bacon off.
  10. Carve the guinea fowl meat.
  11. Place the bacon on top of the meat and spoon the casseroled vegetables and sauce on top.
  12. Serve with your own choice of potatoes and extra vegetables.

Country Farmhouse Kitchen: Traditional Home Cooking at Its Best (The Contemporary Kitchen)

 

 

 

 

 

No Tags


About The Author

Comments

One Response to “A Guinea Fowl Recipe Tried and Tested!”

  1. Grazing Kate says:

    thanks for this recipe – I have a guinea fowl that I intend to cook using your recipe this evening – has my mouth watering already. I chose your recipe as it contains bramble jelly and as I’ve made some this week, it’ll be good to use it in a dish rather than just on toast!