Best 2 Guinea Fowl Dishes Recipes
**Guinea fowl**, a type of game bird, is known for its tender, flavorful meat and its versatility in cooking. This article presents a diverse collection of guinea fowl recipes, each showcasing the unique characteristics of this bird. From traditional to modern, simple to complex, these recipes offer a range of options to suit every taste and skill level.
Embark on a culinary journey with our selection of guinea fowl recipes, which include classics like **Roasted Guinea Fowl with Herbs**, where the bird is roasted to perfection, infused with aromatic herbs and spices. Experience the elegance of **Guinea Fowl Ballotine**, a dish where the guinea fowl is deboned, stuffed with a flavorful mixture, and carefully rolled before roasting.
For those who prefer a more rustic approach, try the hearty **Guinea Fowl Casserole**, a one-pot dish that combines guinea fowl, vegetables, and a rich sauce for a comforting meal. If you're seeking a lighter option, the **Grilled Guinea Fowl with Lemon and Thyme** is a refreshing choice, where the guinea fowl is grilled to a succulent tenderness and complemented by a zesty lemon-thyme marinade.
For a touch of international flair, explore the **Moroccan-Spiced Guinea Fowl**, a tantalizing dish that merges Moroccan spices and herbs with the delicate flavor of guinea fowl. And for a taste of the Orient, try the **Guinea Fowl with Five-Spice**, where the bird is marinated in a blend of five Chinese spices, resulting in a unique and aromatic dish.
These recipes not only celebrate the culinary versatility of guinea fowl but also provide a delightful culinary adventure for home cooks of all levels. So, gather your ingredients, let your taste buds guide you, and embark on a journey to savor the distinctive flavors of guinea fowl.
GUINEA FOWL
Provided by Jonathan Reynolds
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Split guinea fowl or poussins. Remove wing portions and backbones. Bone breasts and thighs, leaving breast and thigh pieces attached with skin. Place each piece in a separate zip-top plastic freezer bag and spoon in 2 tablespoons fat. Add a pinch of pepper, sugar and salt to each, expel air from the bags, seal. Squeeze to mix.
- For chicken jus: Boil chicken stock in a saucepan until reduced to about 1 1/2 cups. Add port and boil until mixture is syrupy and reduced to 2/3 cup, about 20 minutes. Season with soy sauce, walnut oil and salt.
- For bread sauce: Place bread, garlic, salt, pepper and sugar in a food processor and blend into crumbs. Drizzle in oil and blend into a paste.
- For parsley oil: Combine oil and parsley in a blender and purée.
- Heat 3 quarts of water in a 5-quart saucepan to 140 degrees. Place the fowl packets in the water, cover and cook 35 minutes, until you can push your finger into the thigh of the bird. Do not test flesh through the skin side. Remove from bags and arrange on a foil-lined baking sheet. Sprinkle with sea salt and broil until golden on each side, about 8 minutes total.
- Reheat jus. Divide the spinach and daikon among 4 plates and drizzle with 2 tablespoons jus. Top each with a half fowl, then the remaining jus. Drizzle with parsley oil and arrange a leek half over top. Place the potatoes, beans and a dollop of bread sauce to the side.
SPICED GUINEA FOWL
Make and share this Spiced Guinea Fowl recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the sauce by combining all the ingredients in a food processor or blender.
- Put the guinea fowl skin side down in a baking dish and pour the sauce over.
- Cover the dish with plastic-wrap and leave in a cool place until you are ready to cook.
- You can do this as far ahead as the night before and refrigerate it.
- Pre-heat the oven to moderate.
- Discard the wrap and cover the dish with with a lid or foil.
- Cook in the center of the oven for 20 minutes.
- Remove the lid or foil, and turn the birds.
- Cook uncovered for a further 20 minutes, basting once or twice with the sauce.
- Transfer the birds to serving plates, season the sauce and spoon a little over each of the portions.
- Serve the rest seperately.
- This is good served with steamed rice, and it's a good way to cook pheasant or chicken quarters.
Tips:
- Brining: Brining guinea fowl in a solution of water, salt, and herbs helps to tenderize the meat and infuse it with flavor.
- Marinating: Marinating guinea fowl in a flavorful mixture of herbs, spices, and liquids helps to enhance its taste and make it more succulent.
- Cooking Temperature: Guinea fowl should be cooked to an internal temperature of 165°F (74°C) to ensure that it is safe to eat and retains its juiciness.
- Resting: Allowing the cooked guinea fowl to rest for a few minutes before carving helps the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Guinea fowl is a delicious and versatile poultry that can be prepared in a variety of ways. Whether you choose to roast, grill, fry, or braise it, there are many flavorful and exciting recipes available to suit your taste preferences. With its rich, gamey flavor and tender texture, guinea fowl is a great choice for special occasions or everyday meals.
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