Long ceased to be a gimmick of geese, turkeys, quail and even pheasants. People have already learned how to cook them and have even ennobled well-known recipes with their improvements. Guinea fowl is somewhat less known and familiar - the recipe for cooking this bird is not 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
Honestly, this bird is not a fully domesticated game. It is not for nothing that those who bred her fear that she will fly away, and persistently teach her to rush in the designated place, rather than hiding eggs in dark corners. Accordingly, the meat of the guinea fowl is somewhat dry - like a pheasant. Therefore, most recipes recommend cutting it portionwise and only then cook it. However, you can bake the whole carcass. Only in this case, before you prepare a 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 in the sleeve, and fry it after the cherished crust. In any case, the carcass is always placed in the stove with the back up.
Guinea fowl with a side dish
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 a dish you will need a large, minimum kilogram and a half, guinea fowl. The recipe involves the processed carcass to put on a greased baking sheet, pouring half a liter of broth to it, and put in a preheated oven. When the bird reaches half-preparedness, chopped diced loin (150 grams), quarters of 4 apples, sliced champignons or other fresh mushrooms (500 g) and half-boiled potatoes are added to it, a little more than half a kilogram. Plus, you should add half a glass of red wine and sprinkle the carcass with spices, salt and sugar. When the bird is completely cooked, it is cut into portions, laid out together with vegetables on plates, and the sauce is filtered and poured into a gravy boat.
Braised bird
For this dish you need a pickled guinea fowl. The recipe for marinade: mix two crushed garlic cloves, a teaspoon of ginger and paprika, pepper and salt and grate these carcasses, divided into pieces. It should be folded into a resealable container and refrigerated overnight. Juice that has stood out is poured into a cup, and the meat is dried, fried to a crust, transferred to a saucepan, and a coarsely chopped onion is allowed in a frying pan until soft. The frying is poured to the bird, green onion is added there, three peeled tomatoes and diced tomatoes, chili (whole, if you don’t want spicy, chopped - if you like more sharply), lavrushka and marinade poured into a cup. Under the lid, the bird will be stewed for forty minutes; the liquid secreted by the components should be enough, but if necessary, pour a little broth. Chili and laurel are pulled from the finished dish, and it is sprinkled with parsley.
Christmas guinea fowl
Everyone wants to put something tasty and everyday on the table on the main holiday! Let this time the guinea fowl be the decoration of the table. The recipe is quite complicated, but the chores 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 salt and laid aside for a while. Chestnuts (700 grams) are washed, crosswise incised, 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 put into the guinea fowl’s abdomen. The carcass is placed on a baking sheet among the browned pieces of pumpkin, lined with 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 built: the juice of three tangerines is combined with two large spoons of honey, added and boiled a little. In a pan in a small amount of lemon juice and four tablespoons of sugar, chestnuts and sesame are fried - how much, as you think, is needed. Guinea fowl and slices of pumpkin are coated with icing, chestnuts with sesame seeds are added to the dish - and again in the oven for another hour. You haven’t eat such goodies yet!
Fragrant Guinea Fowl
We continue to cook guinea fowl dishes! Recipes allow you to create from it just culinary masterpieces. For example, a carcass is taken, washed, dried and begins with a zest of orange and lemon. The incision is stabbed with a toothpick, and on the outside the bird is carefully rubbed with a mixture of pepper and salt. A sheet of foil is smeared with margarine, a guinea fowl is placed on it, lined with several branches of fresh rosemary, and the sheet is tightly folded. A broth is poured into the ducklily, a wrapped bird is laid in it; the liquid should barely cover the foil. The vessel is covered with a lid and put in the oven for an hour and a half. A couple of times it will be necessary to turn it over. Before calling to the table, do not forget to remove the foil.
Stuffed Guinea Fowl
One of the guaranteed successful ways of how to cook a guinea fowl is to fill it with all sorts of goodies. For example, soak a piece of bread in a broth and squeeze, mix with finely chopped beef (200 g is enough) and half the amount of fat, and chop parsley and one onion into this minced meat. All components are kneaded and inserted into the abdomen with previously grated salt with guinea fowl pepper. The hole is stitched or chipped, ham petals are placed on the breast (200 g, for the juiciness of this part of the carcass), the bird is pulled with a harsh thread and put in the oven for an hour and a half. Occasionally, it is worth watering it with leaked juice.
Cooking in Italian
A very simple guinea fowl preparing, the recipe does not require any complex actions or rare components. All that is needed for the bird is that glass of red wine, pomegranate, onion and spices. The carcass is cut into convenient pieces and fried in olive oil at the same time as chopped onions. The only difficulty is to thoroughly clean the pomegranate seeds. They are laid to the guinea fowl, poured with wine. The dish is seasoned with a teaspoon of paprika and salted to taste. Half an hour stew - and Italian food on your table. Very tasty guinea fowl, the recipe recommends long rice or pasta.
"Sleeve" baking
Foil and sleeve are our best friends when preparing a bird! Including guinea fowl: recipes in the oven, of course, promise softness and juiciness, but only a sleeve can guarantee it. The carcass is first rubbed with pepper and salt, 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, the dressing poured out there, if left. If you want the guinea fowl to be saturated with all the aromas, you can leave it right in the sleeve for an hour in the refrigerator. However, there is no special need for this - and is saturated in the oven. The edge of the sleeve is tied, and the guinea fowl bakes for an hour and a half. Then it opens, the bird pours it with its own juice - and another half hour takes on a crust. As you can see, the guinea fowl’s recipe is not at all complicated in the oven - but what is the result! By the way, if you wish, you can add fresh herbs to your sleeve: mint, parsley, rosemary - and a cinnamon stick. Then your bird will be not only juicy and tasty, but also fragrant.