Pot-roast Guinea fowl: Difference between revisions
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On our many holidays in France with the | 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. | As a [[Pot roast|pot roast]], this recipe has the flavour of the bird without the dryness. | ||
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| 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. | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Revision as of 15:02, 21 July 2014
| Pot-roast Guinea fowl | |
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| Servings: | Serves 4 to 6 people |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour 15 minutes |
| Difficulty: | 
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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
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