Pot-roast Guinea fowl: Difference between revisions
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{{#seo: | |||
|title=Pot-roast Guinea fowl, Game recipe | |||
|titlemode=replace | |||
|keywords=#pancetta #butter #potroastguineafowl #wine #guineafowl #simmer #oliveoil #potroast #herbs #sageleaves #browned | |||
|hashtagrev=032020 | |||
|description=On our many holidays in France with the campervan, surfboards, boogie boards and canoes, we would often buy Guinea fowl from the supermarkets | |||
}} | |||
<!-- /seo -->On our many holidays in France with the campervan, surfboards, boogie boards and canoes, we would often buy [[Guinea fowl]] from the supermarkets (Pintade in French). It has a flavour not unlike a very good [[Chicken|chicken]], though can often be a little dry. We eventually we discovered that covering it with streaky [[Bacon|bacon]] while [[Roasting|roasting]] improved the results. | |||
As a [[Pot roast|pot roast]], this recipe has the flavour of the bird without the dryness. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2330 | |||
|PortionCalories = 582 | |||
|DatePublished=28th July 2013 | |||
|Author=Chef | |||
|Servings = Serves 4 to 6 people | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 30 minutes | |TotalTime = 1 hour 30 minutes | ||
|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 1 hour 15 minutes | |CookTime = 1 hour 15 minutes | ||
|Image = [[Image:Pot-roast Guinea fowl recipe.jpg| | |Image = [[Image:Pot-roast Guinea fowl recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Pintarde</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Oh, how I remember you!</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 [[Guinea fowl]], oven ready | | 1.25 kg [[Guinea fowl]], oven ready | ||
| 1 | | 1 sprig of [[Rosemary|rosemary]] | ||
| 3 fresh [[Sage leaves|sage leaves]] | | 3 fresh [[Sage leaves|sage leaves]] | ||
| 50g (2 oz) slices [[Pancetta|pancetta]] | | 50g (2 oz) slices [[Pancetta|pancetta]] | ||
| | | 40g (1.5 oz) [[Butter|butter]] | ||
| 3 tablespoons [[Olive oil|olive oil]] | | 3 tablespoons [[Olive oil|olive oil]] | ||
| | | 175ml (6 fl oz) [[Dry white wine|dry white wine]] | ||
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | | [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 36: | Line 60: | ||
| Heat the [[Olive oil|olive oil]] and the remaining [[Butter|butter]] in a pan and sauté the bird until [[Browned|browned]], turning often | | Heat the [[Olive oil|olive oil]] and the remaining [[Butter|butter]] in a pan and sauté the bird until [[Browned|browned]], turning often | ||
| Add half of the [[Wine|wine]] and cook until it all evaporates, place a lid on the pot, lower the heat and [[Simmer|simmer]] for 50 minutes | | Add half of the [[Wine|wine]] and cook until it all evaporates, place a lid on the pot, lower the heat and [[Simmer|simmer]] for 50 minutes | ||
| Remove the [[Pancetta|pancetta]] slices from the breast and lay in the bottom of the pot, | | Remove the [[Pancetta|pancetta]] slices from the breast and lay in the bottom of the pot, replace the lid and [[Simmer|simmer]] for another 10 minutes | ||
| Remove the bird from the pot and keep warm | | Remove the bird from the pot and keep warm | ||
| Add the rest of the [[Wine|wine]] to the pot, increase the heat and cook until the liquid has reduced by half | | Add the rest of the [[Wine|wine]] to the pot, increase the heat and cook until the liquid has reduced by half | ||
| Cut the bird into pieces, arrange on a | | Cut the bird into pieces, arrange on a serving dish and pour over the juices. | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve hot with [[Boiled potatoes|boiled potatoes]] and [[Broccoli|broccoli]] | Serve hot with [[Boiled potatoes|boiled potatoes]] and [[Broccoli|broccoli]] | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Game recipes]] | [[Category:Game recipes]] | ||
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[[Category:Stews and casseroles]] | [[Category:Stews and casseroles]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pancetta|#pancetta]] [[Special:Search/butter|#butter]] [[Special:Search/potroastguineafowl|#potroastguineafowl]] [[Special:Search/wine|#wine]] [[Special:Search/guineafowl|#guineafowl]] [[Special:Search/simmer|#simmer]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/potroast|#potroast]] [[Special:Search/herbs|#herbs]] [[Special:Search/sageleaves|#sageleaves]] [[Special:Search/browned|#browned]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 16:26, 23 December 2021
On our many holidays in France with the campervan, surfboards, boogie boards and canoes, we would often buy Guinea fowl from the supermarkets (Pintade in French). It has a flavour not unlike a very good chicken, though can often be a little dry. We eventually we discovered that covering it with streaky bacon while roasting improved the results.
As a pot roast, this recipe has the flavour of the bird without the dryness.
| Pot-roast Guinea fowl | |
|---|---|
 |
| Servings: | Serves 4 to 6 people |
| Calories per serving: | 582 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 28th July 2013 |
|
Best recipe reviewPintarde 5/5 Oh, how I remember you! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.25 kg Guinea fowl, oven ready
- 1 sprig of rosemary
- 3 fresh sage leaves
- 50g (2 oz) slices pancetta
- 40g (1.5 oz) butter
- 3 tablespoons olive oil
- 175ml (6 fl oz) dry white wine
- sea salt and freshly ground black pepper
Method
- Some of the Guinea fowl we have bought in Rural French butchers have been poorly plucked, just check and pull any remaining stubble
- Check for bagged giblets, remove and discard
- Season the inside of the bird with salt and pepper
- Add one slice of pancetta, 15 g (1/2 oz) of the butter and all of the herbs to the cavity as well
- Season the outside well with salt and pepper
- Cover the breast with the remaining pancetta and truss with kitchen string
- Heat the olive oil and the remaining butter in a pan and sauté the bird until browned, turning often
- Add half of the wine and cook until it all evaporates, place a lid on the pot, lower the heat and simmer for 50 minutes
- Remove the pancetta slices from the breast and lay in the bottom of the pot, replace the lid and simmer for another 10 minutes
- Remove the bird from the pot and keep warm
- Add the rest of the wine to the pot, increase the heat and cook until the liquid has reduced by half
- Cut the bird into pieces, arrange on a serving dish and pour over the juices.
Serving suggestions
Serve hot with boiled potatoes and broccoli
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#pancetta #butter #potroastguineafowl #wine #guineafowl #simmer #oliveoil #potroast #herbs #sageleaves #browned