Guinea Fowl Recipes

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.

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.

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.