A Simple Semi Self-Sufficient Sunday Supper – Guinea Fowl

Guinea Fowl with Balcony Vegetables and Herbs:

OK, so I didn’t grow the guinea fowl.  I bought it because it was on offer this week in the supermarket and I could buy a free range bird for less than the cost of a similar chicken.  It’s rather nice meat – with a mild gamey flavour that you can substitute for most dishes you might do with chicken and some that you might use pheasant for.  The meat does tend to be rather drier than chicken so, careful cooking is needed if you don’t want something rather chewy.

What I did manage to get from my little balcony garden was enough new potatoes and runner beans for supper tonight, and of course rosemary to stuff inside the bird.  Given our abysmal summer that is an achievement in its own right.

So

Supper was a simple but very tasty roast guinea fowl. Served with rosemary and lemon gravy and with my homegrown vegetables.

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Roast Guinea Fowl with Lemon and Rosemary

Prep Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 20 mins

 

Course: Main Dish

Cuisine: British

Servings: 2

Author: Fiona Maclean

Ingredients

• 1 Guinea Fowl
• 1/2 Lemon
• 2 cloves Garlic
• 3 sprigs Rosemary
• 1 tablespoon Olive Oil
• 20 g Butter
• Salt and Pepper
• 2 tablespoons White Wine

Instructions

1. Pre heat the oven to 160c (fan) or 180c (regular) oven. Allow Guinea Fowl to reach room temperature
2. Stuff cavity of the bird with half a lemon (cut lengthwise if possible) 2 sprigs of rosemary and a clove of garlic, peeled and sliced.
3. Cut fine slits through the breast skin and fill each side with half the butter, half the remaining garlic clove and half the remaining rosemary
4. put a little olive oil into the bottom of your roasting tin, then use the rest to rub all over the guinea fowl
5. season the skin with seasalt and a little ground white pepper.
   
   
6. place in the oven for about 1 hour 10mins
7. Remove from the oven and tin, place on a carving board and cover with foil to keep warm while it rests
8. Deglaze the roasting with a little white wine and reduce the mixture down. Now take the bird and turn it upsidedown on the carving fork to drain all the remaining lemon juices into the roasting tray. If you like you can thicken the mixture with a tiny amount of cornflour, but this isn't really necessary
9. Carve the meat and serve with lemon gravy

I’m happy and content.  There’s something very special about cooking your own vegetables that you have just picked.  Do they taste different – well, I think so, but perhaps it’s just a feeling of contentment at having grown them myself?

And I am now making stock for risotto and I have cold meat for salad tomorrow.

Happy!