pot-roast guinea fowl

Name: Pot-Roast Guinea Fowl
Prep time: 25 min
Cook time: 1 h 20 min
Yield: 6
Cuisine: American
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

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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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(1 rating)

yield 6 serving(s)

prep time 25 Min

cook time 1 Hr 20 Min

method Roast

Ingredients For pot-roast guinea fowl

2

guinea fowls
2 Tbsp

butter
4 lg

carrots, sliced
1 lg

onion, sliced
4 slice

bacon
4 Tbsp

olive oil
1 Tbsp

tomato paste
2 lg

sticks celery, chopped
salt and pepper, to taste
3/4 c

dry cider (ideally cidre bouché)
3/4 c

chicken stock
cornstarch for thickening

How To Make pot-roast guinea fowl

1
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.

2
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.
3
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.
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