Cooking Guinea Fowl

Russ Myers

By
@Beegee1947

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.


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Rating:

Serves:

2 to 3 Servings

Cook:

1 Hr

Method:

Stove Top

Ingredients

2
young guinea hen
1/2 c
apple cider
1 c
hot water
1 small
onion
3 clove
garlic, crushed
butter or oil for cooking
mushrooms
brown or wild rice
spinach

Directions Step-By-Step

1
Succulent young guinea may be broiled, roasted, or fried.
2
Because the meat of an older hen is lean and dry, the traditional way to roast a hen is to wrap it in a blanket of bacon and roast it uncovered at 350°F for about 45 minutes until the meat is tender. To brown the skin, remove the bacon toward the end of the cooking period.
3
If you prefer to do it without the added fat, cook a mature hen by a moist-heat method such as braising or stewing.
4
For example, quarter the hen and marinate it overnight in 1/2 cup apple cider or white wine combined with 1 cup hot water, 1 small onion, and 3 crushed cloves. Drain the meat, pat it dry, and brown it in a little butter or oil. Add one sliced onion and 1/2 cup apple cider or dry white wine. Cover and simmer for 30 minutes to one hour (depending on the bird's age) until the meaty part of a leg gives when you prick it with a fork.
5
No matter how you prepare it, guinea goes well with sautéed mushrooms, brown or wild rice, and lightly steamed spinach or a fresh tossed salad.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Turkey
Regional Style: American