Guinea Fowl in Raspberry Beer (2)

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.

Guinea Fowl in Raspberry Beer (2)
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Guinea Fowl in Raspberry Beer (2)
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  1. Preheat the oven to 190 C, 175 Fan Gas Mark 5.
  2. 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.
  3. 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.
  4. 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.
  5. 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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