Best Pot Roast Guinea Fowl Recipes

ONE-POT ROAST GUINEA FOWL

One-pot roast guinea fowl image

A delicious alternative to roast chicken that's just the right size for two. Use any seasonal root veg you like

Provided by Good Food team

Time 2h

Number Of Ingredients 13

Ingredients

1 onion , cut into wedges, through the root
2 carrots , quartered lengthways
1 large potato , cut into bite-size chunks
1 tbsp olive oil
1 small guinea fowl (around 1kg/2lb 4oz)
1 tbsp butter at room temperature, plus 2 tsp for the gravy
4 smoked streaky bacon rashers
6 garlic cloves , unpeeled
few thyme sprigs
300ml chicken stock
100ml white wine
2 tsp plain flour
1 tbsp redcurrant jelly

Steps:

Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.
Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.
Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.
Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.

Nutrition Facts : Calories 977 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 92 grams protein, Sodium 2.39 milligram of sodium

POT-ROAST GUINEA FOWL WITH LENTILS, SHERRY & BACON

Pot-roast guinea fowl with lentils, sherry & bacon image

This game bird is the perfect size for two - enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h35m

Number Of Ingredients 16

Ingredients

1 tbsp olive oil , plus extra for drizzling
50g butter
1 small guinea fowl
100g smoked bacon lardons
1 carrot , finely chopped
1 onion , finely chopped
2 celery sticks, finely chopped
2 bay leaves
100g puy lentils
100ml dry sherry
225ml chicken stock
½ bunch tarragon
1 tbsp Dijon mustard
100ml double cream
juice of ½ a lemon
handful each tarragon leaves and parsley leaves

Steps:

Heat oven to 180C/160C fan/gas 4. In a roomy flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 mins gently frying it on all sides until browned, then remove to a plate.
Fry the bacon in the same dish until starting to colour, then add the carrot, onion, celery and bay, and fry for 10 mins until the vegetables have softened. Stir in the lentils, pour over the sherry and chicken stock to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hr.
While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, purée with a hand blender and set aside.
When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside.

Nutrition Facts : Calories 796 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 72 grams protein, Sodium 2.4 milligram of sodium

POT-ROAST GUINEA FOWL WITH CABBAGE & BACON

Pot-roast guinea fowl with cabbage & bacon image

This classic French dish makes a lovely meal for two, with enough for lunch the next day

Provided by Silvana Franco

Categories Dinner, Main course

Time 1h40m

Yield Serves 2 with leftovers

Number Of Ingredients 10

Ingredients

large knob unsalted butter
1 guinea fowl , about 1.2kg/2lb 12oz
100g smoked lardon or chopped bacon
1 celery stalk, thickly sliced
1 carrot , thickly sliced
1 onion , thinly sliced
1 small Savoy cabbage , shredded into 3cm thick ribbons
10 juniper berries
1 glass dry white wine
300ml hot chicken stock

Steps:

Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.

Nutrition Facts : Calories 1011 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 111 grams protein, Sodium 2.61 milligram of sodium

POT-ROAST GUINEA FOWL

Pot-Roast Guinea Fowl image

Guinea fowl tend to be quite small, so I would roast a couple and enjoy any leftovers another time. Guinea Fowl has a richer taste than chicken, with more dark meat.

Provided by Russ Myers @Beegee1947

Categories Chicken

Number Of Ingredients 12

Ingredients

2 - guinea fowls
2 tablespoon(s) butter
4 large carrots, sliced
1 large onion, sliced
4 slice(s) bacon
4 tablespoon(s) olive oil
1 tablespoon(s) tomato paste
2 large sticks celery, chopped
- salt and pepper, to taste
3/4 cup(s) dry cider (ideally cidre bouché)
3/4 cup(s) chicken stock
- cornstarch for thickening

Steps:

Preheat the oven to 400 F. Over medium heat, melt the oil and butter in a cast iron skillet. Lightly brown the guinea fowls all over and remove from the pan.
Place the chopped vegetables in the skillet. Season the guinea fowls and place two slices bacon on each one. Set them in the skillet, cover and roast in oven for about 45 minutes or until birds are tender.
Place the birds on a serving dish and keep warm. Pour the cider, stock and tomato paste into the skillet and cook over medium heat for 15 minutes. Strain the vegetables out, adjust the seasoning and thicken if required with a little corn starch dissolved in water. Serve this gravy in a sauce boat with the guinea fowls. Garnish with roast chestnuts and bacon curls.