A Guinea Fowl Recipe With Pork and Cashew Stuffing
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
- 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
Method
- 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