Pot roast guinea fowl with orange, herbs and leeks
I’m rather down in the dumps today. I don’t usually complain about Her Bossiness but I can’t help feeling she’s a bit blasé sometimes; The young hens have turned into ruffians. Shy and retiring when they first arrived a few weeks ago, they have become rather cocky and full of a sense of entitlement that just isn’t appropriate in a hen. Especially in hens that don’t even lay eggs yet. The worst thing is when their haughtiness involves my food bowl. They nonchalantly stroll into the house, plant themselves on my bed and dig in to my food. Surely that’s just not right is it? 🙁
I’m very keen on this guinea fowl dish, because I get to chew the carcass afterwards. I’m not ashamed to admit that while doing so, I fantasise that I’m devouring one of my volatile companions. 🙂
Ingredients (serves 6)
1 large (or 2 small) guinea fowl (about a kilo)
4 oranges, peeled and sliced
1 onion, peeled and sliced
a handful of fresh thyme
a handful of sage leaves
1 tablespoon of olive oil
8 cloves of garlic, peeled
4 carrots, peeled and sliced
2 leeks, washed and sliced
seasoning: sea salt, freshly ground black pepper, paprika
350ml dry white wine
This is adapted from a Jamie Oliver recipe. Preheat the oven to 180°C. Empty the bird and rinse well. Mix the oranges with the onion and herbs and season with salt and pepper. Stuff the guinea fowl(s) with the mixture and place in a casserole dish (dutch oven) along with the butter, olive oil, carrots, garlic, leeks and seasoning. Fry until golden brown and then add the wine, which should be brought to a simmer. Put the lid on the dish and cook in the oven for just over an hour, or until the ‘sauce’ is beginning to caramelise slightly.
Lovely recipe and Hugo is a wonderful correspondent. Such a prolific writer. Reeling from the events in Boston today, I am numb and very sad.
The Healthy Epicurean
The events in Boston are such a tragedy 🙁
Hugo – you are too cute and funny 🙂 I have made this JO recipe I think…did the original involve gin? Anyway, it was yummy and you have reminded me to use Guinea fowl more often. Thanks!
Re:Boston. What is the world coming to? It chills me to the core.
The Healthy Epicurean
No the original didn’t use gin – although maybe yours did? 😉 I love guinea fowl because it’s delicately gamey and a bit more interesting than chicken. Our neighbour rears them and then sells them to us to stick in the freezer so I have quite a few. Any other guinea fowl recipes gratefully received…