More and more farmers in our country are starting to breed guinea fowls, the carcasses of this bird can be purchased on the market and in many supermarkets. Its meat is tougher, but healthier than chicken. Its taste is reminiscent of pheasant and partridge, but experts say that it is unique. If you like to discover the tastes of new dishes, you should cook a guinea fowl. It can be cooked, baked, fried, stewed. Guinea fowl dishes will be appropriate even on a festive table.
Cooking Features
The preparation and preparation of guinea fowl is not very different from working with chicken, but this process has some specific features:
- Guinea fowl meat has a dark color, it becomes lighter only as a result of heat treatment. If under the guise of guinea fowl you are offered a bird with light meat, it is advisable to abandon the purchase.
- Guinea fowl is not distinguished by its high fat content and juiciness, therefore it turns out to be more tasty if it is cooked fresh. Frozen product can be used, but only if it is thawed without temperature drops. Attempts to speed up the process using a microwave or warm water will not lead to anything good.
- The weight of a guinea fowl depends on its breed and age. Experienced cooks prefer young birds of medium-sized breeds, their carcasses weigh from 1 kg to 2 kg.
- Gourmets say that if the carcass of a guinea fowl is held for a few days at a temperature of 1 to 3 degrees, then its meat will resemble to taste game.
- To make guinea fowl meat softer and lighter, it is recommended to soak it in water, acidified with vinegar or lemon juice, before cooking. Marinating the bird should be at least 2 hours, but if possible, it is left in the marinade overnight.
- Experienced chefs do not recommend using a large amount of spices and spices when cooking guinea fowl, so as not to beat and distort the original taste of its meat.
- The giblets, the ridge and other parts left over from the hen's carcass after cutting it should not be thrown away: one can boil a delicious broth. The technology of its preparation will be the same as boiling chicken broth.
- Guinea fowl meat is tougher than chicken, you need to cook it a little longer. The rest of the cooking process of these products is almost identical.
Recipes for guinea fowl dishes are diverse, so there is no single algorithm for their preparation. In order to avoid mistakes and get the expected result, you should follow the instructions accompanying a specific recipe.
Guinea Fowl Stewed with Apples and Oranges
Composition:
- guinea fowl - 1-1, 2 kg;
- oranges - 0, 3 kg;
- apples - 0, 3 kg;
- raisins - 75 g;
- ground cinnamon - 2 g;
- honey - 40 ml;
- Calvados - 40 ml (can be replaced with wine);
- olive oil - 40 ml;
- broth (vegetable or guinea fowl) - 0, 2 l;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash the carcass of the guinea fowl, chop it into portions. Boil broth from offal and ridge. To do this, they are poured with water, salt, pepper, bay leaf, carrots and onions, coarsely chopped, boiled and boiled for 1, 5 hours, filtered.
- Fold the remaining pieces of bird into a bowl.
- Clean the apples from the skins, cut the seed boxes out of them. Slice the apples into slices, transfer the guinea fowl to pieces.
- From one orange squeeze the juice, mix it with salt, pepper, cinnamon and melted honey. Pour this mixture on the goose. Leave to marinate for 2-3 hours (and longer).
- Heat the oil in a deep frying pan or utyatnitsa, put the pieces of the bird in it, and brown them on medium heat.
- Add steamed raisins, broth, wine. Reduce the heat, simmer the chicken sand 30 minutes.
- Peel an orange, divide it into slices, free the flesh from the films, remove the stones. Place peeled orange slices to the remaining products. Continue cooking for another 15-20 minutes.
Experienced chefs recommend preparing a dish prepared according to this recipe with noodles or spaghetti, but with another side dish such guinea fowl will make a good pair.
Guinea Fowl Baked in Lard
Composition:
- guinea fowl - 1, 5 kg;
- fat - 0, 2 kg;
- oranges - 2 pcs .;
- rosemary - 1 sprig;
- lemon - 1 pc .;
- salt, pepper, olive oil - to taste.
Method of preparation:
- Kesarku, after washing out, gutting and drying, chop into portions.
- Grease the baking pan with butter, put the pieces of bird into it.
- Squeeze juice out of lemon, mix with salt, pepper, olive oil. Cover the guinea fowls with the prepared mixture. Top with a sprig of rosemary.
- Put the form in the fridge at night or at least for a couple of hours.
- After a specified time, cut the fat into thin slices, cover them with pieces of poultry.
- Pour the dish with orange juice squeezed from two fruits.
- Preheat oven to 190-200 degrees, put in it a form with guinea fowl.
- Cook the dish for 45 minutes. 15 minutes before readiness cover it with foil so that it does not burn.
Guinea fowl cooked according to this recipe turns out to be soft, juicy, fragrant. This dish is worthy of a festive table.
Guinea Fowl in Wine
Composition:
- guinea fowl - 1, 5 kg;
- onions - 0, 25 kg;
- dry red wine - 1 l;
- bacon - 60 g;
- flour - 20 g;
- fresh champignons - 150 g;
- salt, ground pepper, dried herbs, greens - to taste.
Method of preparation:
- Cut the prepared carcass of the guinea fowl into pieces.
- Free from onions peel, cut into half rings.
- Wash champignons, blot with a napkin, cut into plates.
- Sift flour.
- Finely chop the bacon.
- Place the bacon on the bottom of a duck pan or a thick-bottomed pan. Put on the fire.
- When the fat is melted from bacon, remove the bacon, put onions in the meat pan. Lightly brown it, sprinkle with flour, mix.
- Place the bird pieces and a bunch of greenery on top. Pour the wine. Bringing the wine to a boil, reduce the heat and simmer for 30 minutes.
- Take out a bunch of greens, add salt and pepper, put the prepared mushrooms and continue to simmer for another 20 minutes.
The guinea fowl prepared according to this recipe goes well with any side dish, but the best is with potato.
Baked whole guinea fowl with mushrooms and potatoes
Composition:
- guinea fowl - 1, 5 kg;
- smoked loin - 150 g;
- fresh champignons - 150 g;
- potatoes - 0.5 kg;
- apples - 0, 6 kg;
- butter - 150 g;
- broth - 0, 5 l;
- dry red wine - 100 ml;
- salt, sugar, pepper - to taste.
Method of preparation:
- Gooseberries gut, wash, remove the spinal bone. Salt, pepper, pour melted butter on all sides.
- Spread the carcass on a baking dish. Pour in the broth form. Put it in a preheated oven to 200 degrees.
- Boil the potatoes until half cooked, peel, cut into slices.
- Wash and dry the mushrooms. Cut large copies into 4 parts.
- Cut the cores out of the apples, cut the fruit into slices.
- Cut loin into 1 cm cubes, dip into boiling water, cook for 5 minutes, remove with a slotted spoon.
- Half an hour after roasting the guinea fowls, remove the mold from the oven. Spread around the carcass potatoes, apples, loin, mushrooms. Pour wine and return to the oven.
- Continue cooking for 15-30 minutes.
When serving, the cesarque needs to be cut into pieces, served along with a side dish of potatoes, mushrooms and apples baked with it. The sauce, in which the bird was doused, can be drained through cheesecloth and served separately.
Guinea Fowl Stewed with Tomatoes
Composition:
- guinea fowl - 1, 5 kg;
- canned tomatoes - 0, 4 kg;
- oregano greens - 20 g (li 5 g dried spice);
- pitted olives - 0, 2 kg;
- onions - 100 g;
- garlic - 4 cloves;
- water - 0, 3 l;
- salt, pepper, olive oil - to taste.
Method of preparation:
- Cesarque cut into large pieces, brown them well in olive oil, put them on a plate. If you macerate a bird in acidified water before that, there will be no harm.
- Garlic cloves cut into plates.
- Onion, freeing from the husk, cut into small cubes.
- Fry onions with garlic in butter until soft (this should be done on a low heat).
- Peel tomatoes, perebite blender, add to onions and garlic. Put oregano and pepper. Pour in water.
- Bring sauce to a boil, put guinea fowl pieces into it, simmer over low heat under the lid for 40 minutes.
- Cut the olives in halves, pour to the main ingredients. Extinguish another 10-15 minutes.
It is recommended to cook cooked chicken according to this recipe with pasta or rice.
Guinea fowl in the oven with garlic
Composition:
- guinea fowl - 1, 5 kg;
- garlic - 2 heads;
- arrows of garlic (optional) - 50 g;
- parsley - 5 sprigs;
- lemon - 0, 5 pcs .;
- salt, pepper - to taste;
- vegetable oil - 100 ml.
Method of preparation:
- Chop the caesarque into pieces, wash, blot and dry with a towel.
- Cut the garlic heads in half (it is better to take young garlic).
- Arrows of garlic cut into 3-4 cm pieces.
- Cut lemon into slices.
- Place lemon slices, halves of garlic heads, parsley sprigs, and garlic arrows on the galena. Sprinkle with pepper and salt, mix. Leave to pickle for 2-3 hours.
- Pour butter on the bottom of the baking dish, put the bird in it along with the ingredients with which it was marinated.
- Place the form in an oven preheated to 180 degrees. Cook 1, 5-2 hours, periodically watering the bird sauce from the bottom of the form.
Guinea fowl according to this recipe turns out to be tender, tasty, fragrant. Hardly anyone can refuse such a treat.
Guinea fowl - a useful and tasty bird. Cooking is not difficult. Having spent a minimum of effort, you can get a delicious dish worthy of a festive table. Such foods will surely please game lovers and supporters of healthy food.
