I propose to cook a dish of guinea fowl. The meat of this poultry tastes like a cross between pheasant and partridge meat, but much more tender. The bird is very popular in many regions, we grow it both at home and on farms. A lot of dishes are prepared from guinea fowl (soups, sausages, baked and boiled meat, and so on). Today I offer a recipe for guinea fowl baked in the oven. The meat is tender and tasty. Try it!
Ingredients
To cook guinea fowl in the oven you will need:
guinea fowl - 1 carcass (weighing 1.5-2 kg);
For pickling:
thyme (can be replaced with dill, parsley, tarragon) - 5 branches;
greenery young garlic- 5 branches (optional);
garlic - 2 heads;
lemon - 0.5 pcs.;
black peppercorns - 1 tsp;
salt - to taste.
For baking:
vegetable oil- 100 ml.
Cooking steps
To get a fragrant bouquet of spices, I used lemon, young garlic stalks, garlic, thyme and a mixture of peppercorns.
Pour boiling water over the lemon and cut into rings. Cut each head of garlic in half, keeping the cloves intact (as shown in the photo). Cut the stalks of young garlic into 2-3 parts. Grind black pepper with peas (not very finely), using a mortar or coffee grinder. Pour the pieces of guinea fowl lemon juice squeezed from lemon slices. To the meat, add the halves of the heads of garlic, greens of young garlic, black ground pepper, thyme, salt, lemon slices (from which we squeezed the juice), mix and marinate in the refrigerator for a couple of hours.
Pour vegetable oil on the bottom of the duckling, put the pieces of guinea fowl together with herbs, garlic and lemons, cover and bake in the oven, heated to 170-180 degrees, for 2-2.5 hours, periodically pouring the meat with the secreted juice. The cooking time depends on the age of the bird (if the meat is ready, when cutting it with a knife, transparent juice will stand out).
Guinea fowl baked in the oven according to this recipe turns out to be appetizing and very tasty.
ALWAYS REMEMBER
before cooking guinea fowl:To guinea fowl meatwas softershould be soaked in water with lemon juice (or lemonacid) for a day, but for a couple of hours it will be good. The meat will become slightly lighter and softer.
- before a roast carcass, etc. in order not to soak the carcass, it is better to boil it in broth. PAWS and giblets ALWAYS IN THE PAN! HERE IS THE FIRST DISH READY FOR YOU. Amazing, delicately fragrant taste - be sure to try the brothfrom a guinea fowl. HE'S INCREDIBLE!TO TRY real TASTE GAME let the meat ripen, keeping it in the refrigerator preferably 4-5 days at a temperature of + 1 + 2 degrees.
AND MAIN! CLASSIC GUINE FOWER HAS A DARK COLOR OF MEAT, if there are other options, then you are offered either a quickly grown young growth or a hybrid !!! KNOW THE PRICE AND ALL THE QUALITIES OF THE PERFECT FOOD!!!
Delicious and most importantly healthy dishes for you!Sincerely,
Guinea fowl with oranges and apples
(SIMPLE HIT)
Ingredients:
1 guinea fowl (about 1 kg, chopped into pieces); 2 apples; 2 unpeeled oranges; 2 tablespoons of honey; 2 gr. cinnamon; 75 gr. raisins; 2 tablespoons calvados (or any dry red wine, BUT COMPLETELY possible without it); 1 tablespoon olive oil, 200 ml vegetable broth(can be from cubes, and preferably from cesarean meat), 200 g of noodles, 100 g of cream, 1/2 bunch of green onions, ground black pepper, salt.
Cooking method:
Wash the guinea fowl, dry it, season with salt and pepper. Wash the apples, remove the core and cut into slices. Squeeze 2 oranges and mix the juice with honey and cinnamon. Pour the guinea fowl with this mixture and leave to marinate for an hour.
Mix the raisins with wine, peel the remaining oranges, remove the white film, leaving only the pulp. Heat the olive oil in a large saucepan or frying pan, put the meat in it and fry until golden brown. Add marinade, raisins and broth. Boil 20 min. Add apples and orange pulp. Season and cook for another 20 minutes. Boil the noodles in salted water. Remove the meat from the pan, add cream to the broth, mix. Season the sauce with spices and put the meat there. Finely chop the onion and sprinkle over the meat. Serve with noodles.
Guinea fowl baked on a baking sheet
Ingredients:Guinea fowl, apples (plums and whatever your heart desires), salt, oil.
Cooking method:We rub the guinea fowl with salt, and rub it with bacon (best goose fat), put chopped apples inside, put on a baking sheet in a preheated oven (120-140 degrees) and bake over low heat. Every 15-20 minutes we turn over to the other side, pouring our own juice (periodically adding a little water to the baking sheet in order to prevent drying out !!!). Roasting lasts 1.5-3 hours (depending on the age of the guinea fowl and the temperature in the oven). The carcass should be reddened, we are waiting for readiness (pierce with a toothpick or a match, if after that there are no meat fibers left on it, it looks like everything is ready). Serve hot, Serve the sauce from roasting guinea fowl separately.
Guinea fowl baked in bacon
Ingredients:1 carcass of guinea fowl, salt, pepper, lemon, rosemary, olive oil, 2 oranges, bacon 150-200g.
Cooking method:Divide the carcass into pieces of medium size. Put in a saucepan, coat with a mixture of oil, lemon, salt, pepper, rosemary. Leave overnight.
Before cooking, wrap each piece with chopped strips of bacon. Put in the oven at 180 degrees, for about 30 minutes. After 10-15 minutes in the oven, dadd squeezed juice from oranges.Cover the baking sheet with foil for 10-15 minutes.Fried guinea fowl
Ingredients:
Large guinea fowl (1.4-1.6 kg), smoked loin - 150 gr., mushrooms (champignons can be) - 50 gr., potatoes (preferably young) - 500 gr., 4 medium apples, dry red wine - ½ cup, creamy oil - 150 gr., meat broth(can be from cubes) - 500 ml., salt, sugar, pepper (to taste).
Cooking method:
Salt the guinea fowl, pepper it, put it on a baking sheet with butter and fry in the oven, adding meat broth to the baking sheet (well, in last resort water). When the meat is half ready, put on a baking sheet with meat diced and scalded in boiling water (for 5 minutes) loin, peeled and cut into 4 parts of apples, half-boiled peeled potatoes, add wine and sprinkle with sugar.
We fry the guinea fowl until cooked (pierce with a toothpick or a match, if after that there are no meat fibers left on it, it looks like everything is ready)Saute mushrooms with oil, salt and pepper. We cut the guinea fowl into pieces, put it on a boludo and garnish with apples, potatoes and mushrooms. Degrease the sauce from stewing guinea fowl and serve in a gravy boat
Guinea fowl with truffles
Ingredients:
(for 8 servings)1 guinea fowl (about 1 kg); 1 tsp pate salt; 3 art. l. vegetable oil; 250 g pork; 250 g bacon; 2 pcs. shallots; 1 clove of garlic; 1 st. l. butter; 1 glass of cognac (20 g); 1/4 l of meat broth; chopped peel from 1/2 lemon and 1/2 orange; a pinch of white pepper; 6 crushed juniper berries; 120 g boiled ham, diced; 50 g truffles, diced 300 g lard slices; 1 bunch of aromatic herbs.
Cooking method:
We cut off the breast of the guinea fowl, remove the bones from the legs. Rub the breasts and legs with pate salt and brown on both sides in vegetable oil. The rest of the guinea fowl meat, together with pork and bacon, will be passed twice through a meat grinder with a fine-mesh grate. After that, rub the meat through a sieve. Cut the shallot into cubes, peel and crush the garlic. Shallot fry in butter, add cognac and meat broth and boil. Add garlic, lemon and orange peel and aromatic herbs. Cook everything together until thickened and cool. After that, mix the sauce with chopped ham, truffles and minced meat. We line the refractory dishes with slices of bacon and put a third of the meat. We put the breast and legs of the guinea fowl on it and cover with the rest of the ground meat. On top we put a plate of bacon and a bunch of herbs with juniper berries. Close the bowl with a lid and let it sit for 50 minutes water bath in the oven at 80 degrees.
Guinea fowl fried according to Snagov's recipe
Ingredients:
Large guinea fowl (1.5 kg); smoked loin - 150 g; champignons or forest mushrooms - 500 g; new potatoes - 600 g; 4 apples; red wine - 1/2 cup; butter - 150 g; meat broth - 0.5 l; salt; sugar and pepper to taste.
Cooking method:
Salt and pepper the processed guinea fowl, put it on a baking sheet with butter and fry in the oven, adding meat broth or water to the baking sheet. When the meat is half ready, put on a baking sheet with meat diced and scalded in boiling water (for 5 minutes) loin, peeled and cut into 4 parts of apples, half-boiled peeled potatoes, add wine and sprinkle with sugar. Fry the guinea fowl in the oven until tender. Stew peeled and well-washed mushrooms with oil, salt and pepper. Cut the finished guinea fowl into portioned pieces, put on a dish and garnish with apples, potatoes and mushrooms. Degrease the sauce from stewing the guinea fowl and serve in a gravy boat.
Guinea fowl with lentil puree
Ingredients:
4 guinea fowl (800 g each); 1 onion; 1 clove of garlic; 50 g bacon; 5 tbsp oils; 300 g red lentils; 250 ml of red wine and water; 100 g fresh cream; one Bay leaf; 3 crushed juniper berries; 4 thin slices of fatty bacon; 1 bunch of fresh basil; 1 egg; 1 tsp salt and freshly ground black pepper.
Cooking method:
Peel and chop onion and garlic small cubes together with bacon and fry in 2 tbsp. oils. Add lentils, 125 ml red wine, water, cream and bay leaf. Cook everything until soft over low heat under the lid for 10 minutes. Wash the guinea fowl, pat dry, salt, pepper and grate with juniper berries. Put 1 slice of bacon on each bird and shape it. Preheat oven to 220°. Fry the guinea fowl in the remaining oil and then fry in the oven for 20 minutes. Add the remaining red wine and cook for another 30 minutes. After 20 minutes, remove the bacon slices. Remove the bay leaf and mash the lentils. Finely chop the basil with the egg, add to the puree, season the puree with salt and pepper. Serve with guinea fowl
Guinea fowl in red sauce
Ingredients:
350 g stewed guinea fowl (conditionally 1 piece), 3 g butter, salt, 150 g boiled vegetables. For the sauce: 1 small onion, concentrated broth, 4 g tarragon, 6 g oil, 1 tbsp. l. flour.
Cooking method:
Boil the guinea fowl and divide into portions. For the sauce, fry flour in butter until brown, add browned onion, dilute with concentrated broth, put finely chopped tarragon. When serving, pour sauce over the meat, arrange boiled vegetables next to it, garnish with crumbly rice.
Boiled guinea fowl
Ingredients:
Boiled guinea fowl meat, 60 g fresh tomatoes, 60 g fresh unpeeled cucumbers, green salad, pickled vegetables. For the sauce: mayonnaise, tomato puree, gherkins.
Cooking method:
Divide the chilled boiled guinea fowl into portions. Arrange vegetables around - fresh and pickled. Drizzle meat with sauce. For the sauce, mix mayonnaise and tomato puree, add very finely chopped gherkins.
Stewed guinea fowl
Ingredients:
(4 servings)
2 tbsp. tablespoons of olive oil; 1 guinea fowl; cut into 4 parts; 1 finely chopped onion; 1 grated garlic clove; 400 g of peeled canned tomatoes; 1 tablespoon finely chopped oregano; salt; pepper; 450 g small okra ( lady fingers)
; black olives cut in half.
Cooking method:
Heat oil in a frying pan. Put the pieces of guinea fowl. Fry on both sides until browned. Transfer to a plate. Put the onion and garlic in the pan and sauté until softened. Transfer to a heat-resistant glass pan, add tomatoes, oregano, 1.5 cups of water, salt, pepper. Bring to a boil, put the guinea fowl, cover and simmer for 40 minutes over low heat.
Trim the stems of the okra. Put in a saucepan with cold water. Rinse thoroughly and drain the water. Rinse until the water runs clear. Put the okra on the guinea fowl and simmer for another 30 minutes until softened. Serve garnished with olives.
Fricassee of guinea fowl
Ingredients:
(4 servings)
2 cloves of garlic, minced; 1 teaspoon paprika; 1 teaspoon ground ginger; salt and freshly ground black pepper; 2 guinea fowls, cut into halves; 2 tablespoons of vegetable oil; 1 large onion, coarsely chopped; 8 green onions; 3 tomatoes, peeled and chopped; 1 scotch bonnet chile; 1 fresh bay leaf; chicken bouillon; chopped if necessary fresh herbs parsley, for decoration.
Cooking method:
In a bowl, mix the garlic, paprika, ginger, salt and pepper. Grate the pieces of guinea fowl with the resulting mixture, put in a dish, cover and refrigerate overnight. Leave the resulting juice, and blot the pieces of guinea fowl with paper kitchen towel. Heat the vegetable oil in a large heavy-bottomed frying pan and fry the guinea fowl pieces until golden brown on all sides. Transfer to a stew pot. Add the onion to the pan and cook for 10 minutes until soft.
Transfer the fried onions to the pan with the guinea fowl, put the green onions, tomatoes, chili, bay leaf and the remaining marinade there. Cover and simmer over medium heat for 30-40 minutes, until the guinea fowl is fully cooked. Add a little if necessary chicken broth, but remember that ready dish must not be a large number liquids. Before serving, remove the bay leaf and chilli and sprinkle with fresh parsley.
Black grouse in Regina (guinea fowl is good too)
Ingredients:
black grouse; 250g noodles; 200g mushrooms; 200g ham; 80g cheese; 150g butter; 400g Brussels sprouts; bulb; 2 parsley roots; 30g horseradish; 1 table. a spoonful of flour; 150 ml sour cream; 2 table. spoons of vinegar; 2 table. spoons Sahara; 1/2 teaspoon salt and peppercorns, as much as you like.
Cooking method:
Keep the freshly caught black grouse (guinea fowl) for 2-3 days in the cold, then process the carcass and wipe it from the inside with a kitchen napkin dipped in vinegar diluted with water. In the case of guinea fowl, soak the carcass in salt water for a day. Put the carcass in a saucepan, pour cold water, salt, put peppercorns and parsley and cook over low heat, removing the foam, if necessary.
Remove the finished carcass, and boil the broth to 1.5 liters, strain, let it boil and add flour mixed with butter (50 g), stir well and boil for 30 minutes, then add sour cream, boil for another 10 minutes and strain.
Boil the noodles, dropping them into salted boiling water, put them on a sieve, rinse with cold water and put the pot with the noodles and butter on the fire to warm up.
Boil brussels sprouts in boiling salted water, put on a sieve and lightly simmer with butter. Finely chop the peeled and washed mushrooms and stew with butter.
Cut the carcass into portions, put on a deep dish and garnish with Brussels sprouts, boiled noodles with butter, thin slices of ham, mushrooms sprinkled with grated cheese.
Pour the meat with a little sauce, and mix the rest of the sauce with grated horseradish, vinegar and sugar and serve separately in a gravy boat.
Bohemian Pheasant
(guinea fowl is good too)Ingredients:
Pheasant (guinea fowl is also good); bacon - 50g; oil or fat - 50g; salt to taste; onion - 1/2
; black pepper to taste; Bay leaf; carnation - 2-3 buds; juniper berries - 1-2 pcs.; sour cream and white wine - to taste.Cooking method:
The carcass of a young pheasant (guinea fowl). Put the head back between the wings, bend the legs back and tie to the carcass. Salt the carcass and tie long strips of bacon along the back and abdomen. Heat the fat, fry the carcass first breast, back, then sides, add finely chopped onion, spices and often pour over the sauce formed from frying, fry in the oven for 1 hour with the lid closed. When the pheasant is ready, take it out of the oven, pass the juice formed from roasting, add sour cream and season with white wine. Potatoes go well with this dish.
Fried guinea fowl ( classic version)
Guinea fowl is better to take larger. Pthe gutted carcass of the guinea fowl is placed in a saucepan or basin, where a weak solution is poured table vinegar(but the vinegar is not the best way for the body, especially for children. I usually soak with lemon juice or citric acid). In such a solution, the carcass should be kept for a day, which makes the meat softer. If part of the carcass is not covered with liquid, you need to turn over several times during the day. The carcass is removed from the solution, washed thoroughly under running water, allowed to drain and thoroughly rubbed (legs, wings, breast, stomach and back) first table salt(on a wet surface, the salt will immediately dissolve and cover the entire carcass with a thin layer), then with fat. You can put several apples cut in half (without removing the core from them) or pickled or fresh plums (yes, whatever you want, including cereals) in the abdominal cavity of the bird, then sewing the cut with threads.
The carcass prepared in this way is placed on a preheated and greased baking sheet or in a duck dish (if there are several carcasses, they are placed freely on the baking sheet so that they do not touch one another), add about 0.5 cups of water and put in the oven with low heat(do not cover the duckling with a lid).Approximately every 10-15 minutes, the carcass is carefully turned over, poured over with its own juice accumulated at the bottom of the baking sheet, or a small amount water, in no case allowing the bird to dry out and even more so burn in the oven: it must be fried and stewed at the same time. It takes about an hour to cook a young bird, an adult guinea fowl one and a half to two or even more. After the carcass is completely reddened, you need to turn it over two more times, but no longer add water. On the contrary, the liquid at the bottom of the pan should dry out (and the bird will brown even more). Ready guinea fowl is immediately cut into portions. It is good to serve fresh herbs (parsley, dill, celery), apples, berries as a side dish in summer and autumn. Pieces of the carcass are poured with the sauce in which it was baked. In addition, you can prepare a separate sauce of pureed apples with garlic and serve.
21912
In Europe, guinea fowl is called barley chicken, in Italy - Pharaoh's chicken. In Russia, this bird was called royal, because it was served exclusively at the royal table, and the word "guinea fowl" came from the ancient Russian "caesar" (king). In Russia, guinea fowls appeared in the 18th century, first as ornamental birds, then they began to be bred in poultry farms for the production of dietary products nutrition. Guinea fowl is a close relative of domestic chickens, turkeys and quails. The domestic guinea fowl is descended from the common guinea fowl, which still lives in Africa in the wild today. Despite the outward resemblance to wild ancestors, domestic guinea fowls have undergone some changes over the years. They put on weight, their egg production increased. If wild guinea fowls have up to 20 eggs in a clutch, then in domestic breeds there are individuals that carry up to 150 eggs per year.
The guinea fowl came to Europe even before new era from the African state of Numidia, but died for a number of reasons. In the 16th century, the Portuguese again brought this bird from Guinea.
Guinea fowl received their species name according to Greek myth about the hero Meleager, who killed a huge boar sent by the goddess of hunting to devastate the lands of the hero's father. The boar was terribly ferocious, uprooted trees, did not spare people. To hunt him, Meleager gathered famous fighters and heroes from all over Greece. The scene of this hunt was depicted on one of the vases made in 550 BC. The boar was killed, but strife arose over who should be considered the winner of the beast. The strife led to civil war. In one of the battles, Meleager accidentally killed his mother's brother. She, angry, asked the gods to punish her son. The sisters of Meleager begged the gods for mercy, but they themselves turned into guinea fowls, the spotted plumage of which are traces of sisterly tears.
The physician and botanist Carl Linnaeus described this bird in 1766 and gave it the species name Numida meleagris. The name is symbolic: the name is given in honor of the country where the bird was brought from, the patronymic is a sign of deep respect for the legendary exploits of Meleager.
There are about twenty breeds of domestic guinea fowl bred both in Russia and in other countries. The most common are the breeds of gray-speckled guinea fowl, blue, Zagorsk, Volga, etc.
Gray-speckled guinea fowls are characterized by a dark plumage color with evenly spaced white rounded spots resembling a pearl placer. Egg production per season is 80 - 90 eggs. The mass of eggs is about 45 grams. The live weight of adult guinea fowls is 1850 - 1900 grams.
Blue guinea fowls are a mutant form of grey-speckled guinea fowls. This bird is distinguished by lighter, bluish-gray plumage. The live weight of guinea fowls is 1700 grams and above. Zagorsk white-breasted guinea fowls have a peculiar plumage color: the back and part of the wings are gray-speckled, and the neck, breast and belly are white without spots. The color of the carcass of guinea fowl is also different, it is light yellow or cream. Egg production per cycle is 125 - 130 eggs. This is the most egg-laying type of bird. The live weight of adult guinea fowls 1950 is 2200 grams. Volga white guinea fowls have a beautiful white-cream color of the entire plumage. Egg production per season is 110 - 115 eggs. The live weight of adult guinea fowls is 1700-1920 grams.
Guinea fowl are bred for their high quality meat. It contains virtually no fat and is similar to game meat. Tasty and guinea fowl eggs. in terms of nutrition and palatability the meat of guinea fowl and their eggs are not only not inferior to the products obtained from other types of poultry, but, on the contrary, they are much superior to them, not without reason they were called “royal birds” in the old days. Young, 3-5-month-old guinea fowl are especially good for cooking second courses - fried or stewed. The carcasses of these birds contain an average of 81% of edible parts, which include 27% protein, 0.5 - 0.7% fat, 1 - 1.2% minerals.
The calorie content of guinea fowl meat is approximately 150 kcal per 100 grams.
Guinea fowl meat contains a lot of iron, vitamin B12 (participates in hematopoiesis), B6 (necessary for nervous system). Guinea fowl meat is a source of high quality protein (25%), which is the main building material for organs and tissues. In addition, protein is essential for immune system organism. The guinea fowl is the champion in the content of vitamin PP compared to other types of poultry.
Guinea fowl eggs are pear-shaped, have a thick and durable light brown shell, large yolk, differ pleasant taste. The number of pores in the shell is less, and its thickness is greater than that of chicken eggs, in connection with which the access of microflora to them is limited, and the evaporation of moisture from the contents is insignificant. These qualities make it possible long-term storage and transportation over long distances. At a temperature of 4`C, the eggs remain fresh for a long time and do not lose nutritional value up to 90 days.
How to choose a good guinea fowl?
Preference should be given to fresh rather than frozen guinea fowl meat. The skin of a guinea fowl can have a pink, pink-cream or yellowish tint.
When pressing with a finger on the meat in the breast area, the hole should immediately disappear, if the hole holds - the meat is not of high quality, the bird has been slaughtered for a long time and, perhaps, is preserved due to preservatives. From the day the bird was slaughtered, the carcass can be stored in the refrigerator at 0`C for no more than three days, wrapped in parchment.
How to cook guinea fowl?
In principle, guinea fowl is prepared in the same way as chicken. The bird is boiled, stewed, fried or baked. Young guinea fowls are delicious baked, older ones - in soups. Skilled cooks find the recipe for guinea fowl below the most remarkable. The recipe uses the guinea fowl itself and its eggs. So. The carcass is processed, small feathers are removed, washed thoroughly. Then the bird is salted.
Cooked from a dozen eggs natural omelette, then in a large bowl mix it with raw eggs in the amount of 3-5 pieces. The mass should be viscous. The guinea fowl is stuffed with an omelette mass, the abdomen and neck area are carefully sewn up.
V large saucepan they put the guinea fowl, pour it with boiling water so that it covers the bird. Add a peeled whole onion, parsley root, carrots, bring to a boil, remove the foam, salt and cook for a little more than an hour until tender. At the end of cooking, season with parsley. The guinea fowl is served, cut into 4 parts along with the filling, the broth is filtered and served separately.
Article prepared Natalia Petrova, specially for the site
Guinea fowl are relatives of chicken and pheasant. Birds 4-5 months old are usually eaten. Their meat resembles partridge or pheasant in taste, but it is more tender. And another interesting point: in the guinea fowl white meat almost 10% more than chicken. It is stuffed, stewed, fried in a pan and baked in the oven. Now we will tell you a few recipes for cooking guinea fowl.
Guinea fowl in the oven - recipe
- guinea fowl - 1 pc.;
- orange - 1 pc.;
- lemon - 1 pc.;
- margarine - 50 g;
- meat broth - 150 ml;
- rosemary, salt, pepper - to taste.
Guinea fowl must first be gutted, washed and dried with a napkin. Then we stuff it with chopped lemon and orange zest, sew up the hole or fasten it with a toothpick. We rub the guinea fowl with a mixture of salt and pepper, put a few sprigs of rosemary on the carcass and wrap it in foil, previously smeared with margarine. Pour the broth into the pan, put the carcass in foil, close the lid and send it to the oven heated to 180-200 degrees for an hour and a half. Periodically, the guinea fowl in the oven needs to be turned over. After this time, we take out the bird, remove the foil, cut the guinea fowl into pieces and serve.
How to cook stuffed guinea fowl in the oven?
- guinea fowl - 1 pc.;
- lard - 100 g;
- beef - 200 g;
- onion - 1 pc.;
- parsley - 40 g;
- wheat bread - 100 g;
- ham - 200 g;
- meat broth - 200 g;
- salt pepper.
Wash the guinea fowl, dry it and rub it with salt and pepper inside and out. Now we prepare the minced meat: we soak the bread in the broth and squeeze it, cut the beef and lard as finely as possible. Chop the onion and parsley as well. Mix all ingredients, add salt and pepper. We stuff the guinea fowl with the resulting mixture, fasten the hole with a toothpick, put slices of ham on the breast and tie the carcass with a thread. We spread the bird on a baking sheet, send it to a preheated oven for about 80 minutes. First, the carcass can be covered with foil, and 20 minutes before the end of cooking, remove the foil to make a golden crust.
Cooking stuffed guinea fowl
- guinea fowl - 1 pc.;
- smoked lard - 200 g;
- butter - 50 g;
- onion - 1 pc.;
- parsley, marjoram, salt - to taste.
We stuff the pre-washed and dried carcass with thin strips of smoked lard. Rub inside and outside with salt and marjoram. 
Inside we put chopped parsley and a whole onion. We spread the bird on a baking sheet and bake in the oven for about an hour, periodically pouring the resulting juice. If you used a carcass weighing more than 1 kg, then the cooking time will increase slightly. Check readiness by piercing the carcass in the thickest place with a knife, if the juice that stands out is transparent, then the guinea fowl is ready.
By the way, we can tell you not only about creating a masterpiece from guinea fowl, but also about how to cook a turkey in the oven or how to make lemon chicken in the oven. Articles are already on the site!
How to cook guinea fowl in the oven? As a rule, the meat of young birds (not older than a few months) is used in cooking. It is this meat that is juicy and not fibrous. Guinea fowl fillet has a brownish color, which turns white as a result of exposure to high temperatures.
Guinea fowl meat is the most popular in Europe. There, the most delicious and popular are hot dishes from this bird. There are numerous options how to cook delicious guinea fowl. The carcass can be baked whole in own juice starting it various fruits or stew. The finished bird is cut, each piece is seasoned with spices, rolled in flour, and then fried together with onions and carrots in a pan.
To prepare smoked guinea fowl meat, it must first be soaked in salt water. To spice up the taste during smoking, in addition to ordinary spices, juniper twigs are also added. V Greek cuisine fried guinea fowl is traditionally served with tomatoes and olives. French chefs prefer to simmer meat in red wine in a deep bowl under a lid, or cook fricassee from guinea fowl. Fried, chopped pieces of meat with vegetables are a simple, but very refined and elegant Italian treat, along with guinea fowl stuffed with cheese (cottage cheese), herbs or ham. V mediterranean cuisine there is such a dish as guinea fowl meat with rosemary and lemon. To achieve an oriental color allows the use of cassia or cinnamon in the process of seasoning meat.
How to cook a guinea fowl in a sleeve? A recipe for a truly delicious and festive treat.
We offer you delicious, holiday dish- baked guinea fowl meat with citrus sauce. This treat is prepared quite simply, but it turns out fantastically beautiful and uniquely tasty.
The ingredients for such a dish will require the following:
one carcass of guinea fowl;
one - two oranges;
one - two garlic cloves;
Interesting on the net:
spices - two large spoons (black pepper, chili pepper, paprika, saffron, cumin, basil, etc. will do);
a pinch of salt;
a few tablespoons of olive oil.
So, what can be prepared from guinea fowl and the indicated ingredients? Recipe next:
Initially, we need to wash the bird carcass and dry it.
Wash the oranges, squeeze the juice out of them and add to the chopped garlic.
Then pour a little olive oil into the same bowl and mix it all thoroughly.
Grate the dried guinea fowl carcass with salt and the indicated spices.
You can leave the guinea fowl in the refrigerator for about an hour, then it will be well saturated with aromas.
However, you can immediately send the guinea fowl in the sleeve to bake in the oven.
After about an hour and a half (depending on the size of the carcass), the sleeve should be carefully opened so that the meat is browned on top. At the same time, every five to seven minutes you can water the guinea fowl with juice.
Also, if desired, you can add a bunch of fresh, aromatic herbs or a cinnamon stick to the meat during the cooking process to give the dish additional tempting notes.
You can serve the baked bird with your favorite side dish or just fresh vegetables.
By the way, there are recipes how to cook guinea fowl in a slow cooker. If you have this miracle device, then you can use it.
