Here’s a more unusual recipe for this game bird from the ” Belgo Cookbook” by Denis Blais and Andre Plisnier. This is good served with sauted potatoes.
Ingredients
- 50 g butter
- 1 Guinea Fowl
- sea salt and black pepper
- 1/2 large onion peeled and roughly chopped
- 1 carrot roughly chopped
- 1 fresh bay leaf
- 1 sprig thyme
- 1 x 25 cl bottle rasberry beer or framboise
- 100 ml chicken stock
Servings:
Instructions
- Preheat the oven to 190 C, 175 Fan Gas Mark 5.
- Melt the butter in a roasting tin over a medium heat. Season the bird inside and out and brown on all sides in the roasting tin.
- Add the onion, carrot, bay leaf and thyme and roast in the oven for about 30 minutes. Remove the bird from the tin and keep warm.
- Pour the beer and stock into the roasting tin, place over a medium heat and stir to deglaze and loosen the roasting residue. Bring to the boil and simmer for 10 minutes to reduce.
- Strain the liquid into a jug through a conical sieve. Cut the bird in half and serve on warmed plates with the sauce poured over.
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