Guinea Fowl with Garlic and Rosemary

Guinea fowl makes a great alternative to chicken. Related to the chicken and partridge and have a slightly gamey taste but the taste is very subtle, not as strong as pheasant.

Guinea fowl meat is low in cholesterol and high in protein. It is a great source of vitamin B6, niacin and selenium. Try to buy free range, rather than intensively reared birds or maybe you could even grow your own! Guinea fowl are great watchdogs, and mop up many insects and bugs around the garden and are very easy to pluck.

Guinea fowl tastes wonderful when it is simply roast, much the same as Chicken but do keep in mind it is a smaller bird and care should be taken so that it doesn’t get over done. Regular basting is recommended so that the meat doesn’t dry out.

I prefer cooking my Guinea Fowl with Garlic and Rosemary. These robust flavours really compliment the slight gamey taste of the bird.

Ingredients

1 Guinea Fowl
Plain flour
3 Cloves of Garlic
A good sprig of Rosemary
Some Olive Oil
A glass of white wine
Salt and Pepper (freshly ground is best!)

Preparation of your Guinea Fowl.

Cut the guinea fowl into quarters and season with salt and pepper. Rub plain flour over the pieces. Add a good glug of Olive Oil to a large heavy casserole or frying pan and heat. When it is hot, add the guinea fowl pieces and sear all sides until it is golden, almost crispy. Slice the garlic and tear the rosemary leaves. Add these to the pan and reduce the heat, cover and cook for 30 minutes, turning occasionally.

After 30 minutes, turn the heat back up and when the pan is hot again, add the white wine and flambé. If you can’t get the wine to light, don’t worry, just allow enough time for the alcohol to evaporate. It should light though if the pan is hot enough.

Leave the wine to evaporate for 2 minutes. The guinea fowl is now ready to be served! It will keep hot for a short while with the lid on whilst you serve the vegetables.

We normally serve with whatever vegetables we have in the garden or that are in season and drizzle the sauce over the meat and vegetables once served. If you use quite a lot of Rosemary like me then you may want to put the sauce through a sieve beforehand otherwise you can end up with a little too much rosemary on your plate.

I hope you enjoy it!

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Tim Daniels

Tim is the founder of the poultrykeeper website and lives in Herefordshire, UK. He keeps Cream Legbar chickens, Silver Sebright bantams and hybrid layers for eggs, Abacot Ranger ducks, Brecon Buff geese and some quail.

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