Guinea Fowl Recipe
How to Cook Guinea Fowl:
Originating from West Africa, this black and white speckled bird was first imported to Europe by the Portuguese within the sixteenth century. also as being well-liked meat in West Africa, French and Italians chefs can’t get enough of it and are a number of the most important guinea producers in Europe.
The birds are generally a touch smaller than a chicken and their flavor is somewhere between chicken and pheasant, with a slightly gamey flavor. It’s the right bird for you if you discover cooking game tricky but I would really like to offer something new a try. Roast or braise during a stew or curry as you’d a chicken, but confirm to regulate your timings accordingly as guinea fowls are a touch smaller and usually contain half the quantity of fat as a chicken, meaning they will have a bent to dry out if not cooked with care.
While Buying Guinea Fowl:
Guinea fowl season within the UK runs from September through to February. they’re readily available in larger supermarkets lately, and like all meat, organic and free-range birds aren’t only more ethical but provide tastier meat. you would like a bird no older than fourteen weeks – the younger the bird, the more tender it’ll be. Older birds should be reserved for braising to make sure the meat doesn’t dry out. One bird should feed 2–3 people, so confirm you purchase enough if cooking for a crowd. Although they’re pretty uncommon, guinea eggs are a wonderfully rich treat!
Place any giblets during a pan of water and simmer for 40-50 minutes to form a stock. Preheat the oven to 180c/fan160c/gas 4. Place 2 rashers of streaky bacon over the breast of every bird. Place during a roasting tin and season with salt and pepper. Roast for a half-hour .
Add the garlic halves and therefore the whole peeled shallots to the roasting tin with the grapes, separated into small branches. Pour the wine and 200ml water into the pan. And continue roasting for an additional half-hour.
When cooked the birds should be golden and tender. to check if they’re cooked, pierce the flesh between the thigh and breast, the juices should run clear. Remove the birds, bacon, shallots, and grapes from tray and place on a serving plate.
Add the flour to the juices and stir until thickened. Gradually add the stock and season to taste. Simmer for a few minutes and serve with the guinea.