A Guinea Fowl Recipe- Pot Roast with Pork and Cashew Stuffing
Guinea Fowl is a wonderful Bird it can be cooked with the succulence of chicken but with the stronger flavour of a game bird such as pheasant. Not as dry nor as strong as pheasant I recommend it highly. This Guinea Fowl Recipe involves pot roasting the Guinea Fowl stuffed with a pork based stuffing. The combination of pot roasting and the juicy stuffing maintains the moisture in the Guinea Fowl and offers a truly perfect method for maximising flavour and juiciness.
For another much lighter Game Recipe we have another Guinea Fowl Recipe try this Poached Guinea Fowl Recipe from Real Recipes
Preparation Time: 15 minutes
Cooking Time: 2 Hours
Total Time: 2 Hours 15 Minutes
Servings: 6 servings
Serving size: 450gm
Calories per serving: 350
Fat per serving: 45g
Updated on 14th March 2012 By:
For this Guinea Fowl Recipe you will need:
Ingredients – Serves 6
- 2 large guinea fowl about 1kg each in weight
- 6 rashers dry-cured streaky bacon
- 50g of Calves Liver
- 100g coarsely minced belly pork
- 100gm coarsely minced leg pork
- 2 Tablespoons of fresh Thyme
- 2 Tablespoons Calvados
- 4 garlic cloves
- 100gm toasted Cashews
- 1 tsp salt
- 2 tsp finely ground black pepper
- 2 tbsp butter, softened
- >4 tbsp olive oil
- 1 large onion peeled and chopped roughly
- 2 celery sticks, Chopped roughly
- 24 small Chantaney Carrots or baby carrots
- 2 tbsp plain flour
- 200ml white wine
- 2 tbsp sun dried tomato purée
- To make the stuffing first chop the liver very with the bacon.
- Chop the Thyme and Garlic with the Cahews
- Add the Liver and Bacon, Thyme, Garlic, Cashew mixture to the minced pork and mix well to make a stuffing
- Season with the salt and ground black pepper and stir in the Calvados.
- Chill for 1 hour.
- Suff the two Guinea Fowl with the Stuffing mixture
- Smear the butter over the outside of the Guinea Fowl and season with a little more salt.
- Heat the olive oil over a medium heat in an oven proof Pan which will take a lid or which can be covered easily and is large enough to take the two Guinea Fowl plus a little extra
- Preheat your oven to 170c
- Brown the Guinea Fowl all over.
- Transfer the bird to a plate, then add the Onions, Celery and Carrots to the
Pan and fry gently for 20 minutes.
- Add the flour, cook for 1 minute, then add the wine, Sun Dried Tomato Purée and 400ml water.
- Return the Guinea Fowl to the pot, breast-side up.
- Cover the Pan and transfer to the Oven
- Cook for 1 1/2 hours
- Leave the Guinea Fowl to rest before serving
Try this with some Horseradish Mash or maybe some Crushed Sweet Potato and Parsinps. Both balance nicely with the rich flavoursome sauce