Pot-roast Guinea fowl: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | |||
{{#seo: | |||
|title=Pot-roast Guinea fowl, Game recipe Cooking Wiki | |||
|titlemode=replace | |||
|keywords=Pot-roast Guinea fowl recipe Game recipes from The cook's Wiki | |||
|description=On our many holidays in France with the campervan, surfboards, boogie boards and canoes, we would often buy Guinea fowl from the supermarkets (Pintade | |||
}} | |||
<!-- /seo --> | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|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 | ||
| Line 12: | Line 24: | ||
As a [[Pot roast|pot roast]], this recipe has the flavour of the bird without the dryness. | As a [[Pot roast|pot roast]], this recipe has the flavour of the bird without the dryness. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 [[Guinea fowl]], oven ready | | 1 [[Guinea fowl]], oven ready | ||
| Line 22: | Line 34: | ||
| 175 ml (6 fl oz) [[Dry white wine|dry white wine]] | | 175 ml (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 43: | Line 53: | ||
===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]] | ||
| Line 49: | Line 60: | ||
[[Category:Stews and casseroles]] | [[Category:Stews and casseroles]] | ||
[[Category:Stewed, braised or pot roasted]] | [[Category:Stewed, braised or pot roasted]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 17:46, 22 November 2014
| Pot-roast Guinea fowl | |
|---|---|
 |
| Servings: | Serves 4 to 6 people |
| 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 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 Guinea fowl, oven ready
- 1 spring of rosemary
- 3 fresh sage leaves
- 50g (2 oz) slices pancetta
- 40 g (1.5 oz) butter
- 3 tablespoons olive oil
- 175 ml (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
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!