Guinea fowl: recipe. How to cook guinea fowl?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Geese, turkeys, quails and even pheasants have long ceased to be a curiosity. People have already learned how to cook them and even ennobled well-known recipes with their improvements. The guinea fowl is somewhat less known and familiar - the recipe for cooking this bird is not so well mastered, and sometimes not even known to the general public. It's time to fill in the gaps in our culinary education!

General information

To be honest, this bird is not fully domesticated game. It is not for nothing that those who breed her fear that she will fly away, and persistently teach her to rush in the allotted place, and not hide her eggs in dark corners. Accordingly, the meat of the guinea fowl is somewhat dry - like pheasant. Therefore, most recipes recommend cutting it in portions and only then cooking it. However, you can bake the whole carcass. Only in this case, before preparing the guinea fowl, it is advised to soak it for at least half an hour in hot water. Another option: for a long time, 2-3 hours, languish the bird insleeve, and fry until the cherished crust after. In any case, the carcass must be placed in the oven with its back up.

Guinea fowl with garnish

This is one of the ways to bake a bird in the oven, and even in such a way that only vegetables are useful in addition. For the dish you will need a large, at least one and a half kilograms, guinea fowl. The cooking recipe involves putting the processed carcass on a baking sheet greased with butter, adding half a liter of broth to it, and putting it in a preheated oven. When the bird reaches half readiness, a diced loin (150 grams), quarters of 4 apples, sliced \u200b\u200bchampignons or other fresh mushrooms (500 g) and half-boiled potatoes are added to it - a little more than half a kilogram. Plus, add half a glass of red wine and sprinkle the carcass with spices, s alt and sugar. When the bird is completely fried, it is cut into portions, laid out along with vegetables on plates, and the sauce is filtered and poured into a gravy boat.

Poultry stew

This dish needs marinated guinea fowl. Recipe for the marinade: mix two crushed garlic cloves, a teaspoon of ginger and paprika, pepper and s alt and rub the carcass divided into pieces with these spices. Place it in a sealed container and refrigerate overnight. The juice that stands out is poured into a cup, and the meat is dried, fried to a crust, transferred to a saucepan, and coarsely chopped onions are simmered in a frying pan until soft. The roast merges with the bird, green onions, three peeled and diced tomatoes, chili (whole if you don’t want spicy, chopped if you like it spicy), lavrushka and marinade drained into a cup are added there. Under the lid, the bird will be stewed for about forty minutes; the liquid secreted by the components should be enough, but if necessary, add a little broth. Chili and laurel are pulled out of the finished dish, and it is sprinkled with parsley.

Christmas guinea fowl

Everyone wants to put something tasty and non-daily on the table on the main holiday! Let the guinea fowl be the decoration of the table this time. The recipe is quite complicated, but the efforts pay off with an indescribable taste. All other ingredients are not a problem, but look for edible chestnuts in advance - they are not sold in every supermarket.

The whole carcass is rubbed with s alt and set aside for a while. Chestnuts (700 grams) are washed, cut crosswise, boiled for five minutes and doused with ice water - for easy removal of the peel. A kilogram of unpeeled pumpkin is cut into medium slices, sprinkled with lemon, sprinkled with sugar - and in the oven for an hour. Sprigs of rosemary and mandarin cut into quarters are inserted into the abdomen of the guinea fowl. The carcass is placed on a baking sheet among the toasted pieces of pumpkin, lined with halves of four more tangerines, the whole composition is sprinkled with spices, covered with foil and put in the oven for another hour. While baking, glaze is being constructed: the juice of three tangerines is combined with two largespoons of honey, s alted and boiled a little. In a frying pan, chestnuts and sesame seeds are fried in a small amount of lemon juice and four tablespoons of sugar - as much as you think you need. Guinea fowl and pumpkin slices are coated with glaze, chestnuts with sesame seeds are added to the dish - and again in the oven for another hour. You have never eaten such a treat!

Fragrant guinea fowl

We continue to cook guinea fowl dishes! Recipes allow you to create simply culinary masterpieces from it. For example, a carcass is taken, washed, dried and stuffed with orange and lemon zest. The incision is stabbed with a toothpick, and the outside of the bird is carefully rubbed with a mixture of pepper and s alt. A sheet of foil is smeared with margarine, a guinea fowl is placed on it, covered with several sprigs of fresh rosemary, and the sheet is tightly folded. Broth is poured into the duckling, a wrapped bird is placed in it; the liquid should just barely cover the foil. The dish is covered with a lid and put in the oven for an hour and a half. You will need to turn it over a couple of times. Before calling to the table, do not forget to remove the foil.

Stuffed guinea fowl

One of the guaranteed successful ways to cook guinea fowl is to stuff it with all sorts of goodies. For example, soak a piece of bread in broth and squeeze, mix with finely chopped beef (200 g is enough) and half the amount of bacon, and chop parsley and one onion into this minced meat. All components are kneaded and put into the belly with previously grated s alt and guinea fowl pepper. The hole is sutured orit is chopped off, ham petals are placed on the breast (200 g, for the juiciness of this part of the carcass), the bird is tied with a harsh thread and put in the oven for an hour and a half. Occasionally it is worth watering it with leaked juice.

Italian Cooking

A very easy to prepare guinea fowl, the recipe does not require any complicated steps or rare components. All you need for a bird is a glass of red wine, pomegranate, onion and spices. The carcass is cut into convenient pieces and fried in olive oil along with chopped onions. The only difficulty is to clean pomegranate seeds with high quality. They are laid to the guinea fowl, poured with wine. The dish is seasoned with a teaspoon of paprika and s alted to taste. Half an hour of stewing - and Italian food is on your table. Very tasty guinea fowl, the recipe recommends long rice or pasta for it.

Sleeve Baking

Foil and sleeve are our best friends when preparing a bird! Including guinea fowl: recipes for cooking in the oven, of course, promise softness and juiciness, but only a sleeve can guarantee it. The carcass is first rubbed with pepper and s alt, and then coated with orange juice mixed with a couple of crushed garlic cloves and two tablespoons of olive oil. The bird is carefully inserted into the sleeve, dressing is poured there, if left. If you want the guinea fowl to be saturated with all the flavors, you can leave it right in the sleeve for an hour in the refrigerator. However, there is no special need for this - and it will be nourished in the oven. The edge of the sleeve is tied, and the guinea fowl is baked for an hour and a half. Then heit opens, the bird is poured with its own juice - and for another half an hour it acquires a crust. As you can see, the recipe for guinea fowl in the oven is not at all complicated - but what is the result! By the way, if you wish, you can add fresh herbs to the sleeve: mint, parsley, rosemary - and a cinnamon stick. Then your bird will not only be juicy and tasty, but also fragrant.