Free Range Guinea Fowl

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£13.95

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Free range guinea fowl. For recipe see below...

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Our guinea fowl are definetely free range! Guinea fowl are active creatures that run everywhere! Their meat has a finer texture than chicken and a rich, intense flavour. Our birds are between 1.8-2.0kg and should feed 3 to 4 people. Our guinea fowl are only grown for Christmas and will be delivered to you on Thursday 22nd december 2011.

Pot Roasted Guinea Fowl with Porcini Mushrooms

Serves 4

  • 25g dried porcini mushrooms
  • 1 tbsp sunflower oil
  • 1.8kg guinea fowl
  • 150g thick-cut streaky bacon, or gammon steak cut into short, chunky strips
  • 1 large onion, chopped
  • 8 small garlic cloves, thinly sliced
  • 100ml dry white wine
  • 150ml chicken stock
  • A little grated fresh nutmeg
  • 25g unsalted butter, chilled
  • 1 tbsp chopped fresh parsley

Cover mushrooms with 200ml boiling water and soak for 20 minutes. Preheat oven to 200 degC/fan180C/gas6.

Heat the oil in small casserole. Season the guinea fowl inside and out, add to the casserole and brown all over. Lift out, then add the bacon or gammon and fry until golden. Add the onion and fry over a medium heat for 5 minutes until soft. Drain the mushrooms, reserving the liquid, and slice any large ones. Add to the casserole with the garlic and fry for 2 -3 minutes. Add wine and mushroom liquid and simmer vigorously until well reduced. Return the guinea fowl to the casserole, pour over the stock and cover with a tight-fitting lid. Cook in the oven for 1 hour.

Lift the guinea fowl onto a board. Cover tightly with foil and let it rest for 10 minutes. Meanwhile stir the nutmeg and butter into the casserole and vigorously simmer until reduced to a well-flavoured sauce. Don't let it go too far or it will get salty. Stir in the parsley.

Carve as you would a chicken and divide between 4 warmed plates. Spoon over the sauce and serve.