Pot Roast Guinea Fowl With Cabbage Bacon Recipes

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POT-ROASTED GUINEA FOWL WITH SAGE, CELERY AND BLOOD ORANGE

This is a gorgeous recipe. The guinea fowl is cooked slowly in a pot, so it combines braising and roasting. The richness of the butter, used to baste the birds, with sage and garlic, works superbly with the guinea fowl. The fresh and fragrant flavors of the orange, thyme and celery, used to stuff the guinea fowl, steam in the cavity, infusing their flavor into the breast meat.

Provided by Jamie Oliver

Categories     main-dish

Yield Serves 4 to 6

Number Of Ingredients 11



Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange image

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.
  • Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.
  • Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.
  • When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.
  • Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli.

two 2 - 2 1/2 pound guinea fowl
8 blood oranges
1 whole stalk of celery
1 small handful fresh thyme
sea salt and freshly ground black pepper
1 tablespoon olive oil
6 cloves of garlic, whole and unpeeled
6 tablespoons butter
10 sage leaves
1 1/2 cups fruity dry white wine
Gravy

ONE-POT ROAST GUINEA FOWL

A delicious alternative to roast chicken that's just the right size for two. Use any seasonal root veg you like

Provided by Good Food team

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 13



One-pot roast guinea fowl image

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.

Nutrition Facts : Calories 977 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 92 grams protein, Sodium 2.39 milligram of sodium

1 onion , cut into wedges, through the root
2 carrots , quartered lengthways
1 large potato , cut into bite-size chunks
1 tbsp olive oil
1 small guinea fowl (around 1kg/2lb 4oz)
1 tbsp butter at room temperature, plus 2 tsp for the gravy
4 smoked streaky bacon rashers
6 garlic cloves , unpeeled
few thyme sprigs
300ml chicken stock
100ml white wine
2 tsp plain flour
1 tbsp redcurrant jelly

ROAST GUINEA FOWL WITH CHESTNUT, SAGE & LEMON STUFFING

This festive game bird makes an ideal Christmas dinner for two. The portions are generous so you'll have leftovers to enjoy

Provided by Sarah Cook

Categories     Dinner, Main course

Time 2h5m

Number Of Ingredients 16



Roast guinea fowl with chestnut, sage & lemon stuffing image

Steps:

  • First make the stuffing. Soften the onion in the butter very gently, then stir in the sage and cook for 2 mins more. Scrape into a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg and mix together well. Season generously.
  • For the guinea fowl, wash and wipe out the inside cavity. Mix the butter with some seasoning, then push and spread some under the skin over the breasts, and rub the rest over the legs. Lay the bacon across the breasts, smoothing over, and season with some more pepper. Push the stuffing into the cavity (any extra can be rolled into balls and baked in the oven for the last 20 mins cooking time). You can cover and chill the guinea fowl now for up to 24 hours.
  • To roast, bring the bird out of the fridge 30 mins before. Heat oven to 200C/180C fan/gas 6. Sit the bird in a snug roasting tin with the sliced onion underneath. Roast for 15 mins, then lower the oven to 180C/160C fan/gas 4 and roast for a further 35-45 mins for a 1kg bird (or longer if bigger - use the timings for a roast chicken). Check the bird is done by piercing the inside of the thigh with a knife and making sure the juices are clear, not bloody. Lift the guinea fowl off the onions, onto a platter. Loosely cover with foil, top with a towel (to keep it warm), and rest while you make the gravy.
  • Pour off the juices from the roasting tray into a jug or bowl, and allow to settle. Spoon a tbsp of the fat on top back into the roasting tray, pop on the hob over a low heat (make sure your roasting tray is suitable or transfer contents to a pan), and stir in the flour until it isn't dusty anymore. Gradually stir in the stock, plus any meat juices after you've discarded the rest of the fat, and bubble gently until thickened. Season with salt, pepper, and pinches of sugar if it needs it, then strain into a gravy jug and discard the onions. Serve with the guinea fowl, spooning out the stuffing as you carve, plus cranberry sauce and plenty of vegetables.

Nutrition Facts : Calories 1413 calories, Fat 84.7 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 8.5 grams sugar, Fiber 7.3 grams fiber, Protein 105.1 grams protein, Sodium 3.5 milligram of sodium

1 small guinea fowl , about 1kg
8 rashers streaky bacon
50g soft butter
1 onion , unpeeled and thickly sliced
2 tbsp plain flour
350ml strong chicken stock
cranberry sauce, roast potatoes and vegetables , to serve
1 onion , chopped
25g butter
1 tbsp chopped sage
50g walnut , finely chopped
50g breadcrumb
zest 2 lemons
¼ tsp ground mace
100g cooked chestnut , quartered
1 medium egg , beaten with a fork

POT-ROAST GUINEA FOWL WITH LENTILS, SHERRY & BACON

This game bird is the perfect size for two - enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 16



Pot-roast guinea fowl with lentils, sherry & bacon image

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a roomy flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 mins gently frying it on all sides until browned, then remove to a plate.
  • Fry the bacon in the same dish until starting to colour, then add the carrot, onion, celery and bay, and fry for 10 mins until the vegetables have softened. Stir in the lentils, pour over the sherry and chicken stock to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hr.
  • While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, purée with a hand blender and set aside.
  • When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside.

Nutrition Facts : Calories 796 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 72 grams protein, Sodium 2.4 milligram of sodium

1 tbsp olive oil , plus extra for drizzling
50g butter
1 small guinea fowl
100g smoked bacon lardons
1 carrot , finely chopped
1 onion , finely chopped
2 celery sticks, finely chopped
2 bay leaves
100g puy lentils
100ml dry sherry
225ml chicken stock
½ bunch tarragon
1 tbsp Dijon mustard
100ml double cream
juice of ½ a lemon
handful each tarragon leaves and parsley leaves

ROAST GUINEA FOWL

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



Roast Guinea Fowl image

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

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

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