Game favourite: Guinea Fowl Recipe
It’s game season and our chefs favourite time of year to get creative with the best of the shoot from our friends at Lyons Hill Farm in Dorset.
Guinea fowl is a versatile game bird which is at its best in Autumn, with a beautifully tender flesh with a flavour similar to that of chicken but with a gamey depth like pheasant.
Roasted Breast of Guinea Fowl, Squash, Chestnuts & Thyme
- 1 Guinea Fowl
- 2 red onions
- 1 carrot
- 1 celery stick
- 1 garlic bulb
- 8 thyme sprigs
- 200ml Madeira
- 40g flour
- 3 eggs, whisked
- 60g bread crumbs
- 1 butternut squash
- 80g cooked & peeled chestnuts
- 30ml balsamic vinegar
- Bone the guinea fowl so you have two breasts (with the bone in), two legs and the carcass
- Peel and dice the onion, carrot and celery. Cut the garlic bulb in half
- In a hot pot add 20ml of olive oil and sauté the vegetables, add the thyme and peppercorns and then deglaze the pot with the Madeira. Add 1 litre of water, then bring it to the boil
- In an oven proof dish, place the Guinea fowl legs and the carcass, cover with the stock you just made and braise in the oven at 140 degrees for 1.5 hours
- Remove the legs and pick the meat off. Strain the stock and place it back on the stove. Reduce until it is a thick, sauce consistency.
- In a bowl, add the picked meat and half of the reduced stock. Mix well and season
- Place a piece of cling film on a bench and mould the Guinea fowl meat in a log. Pinch and twist the end, place in the fridge for 4-5 hours.
- Once the log is set, cut into four pieces, the roll in the flour, followed by the eggs, then the breadcrumbs to make croquettes.
- Heat a pan with a little oil on a gentle heat and cook the pieces until golden brown, finish in the oven for 7mins at 160 degrees.
- For the breast, heat oil in a pan, season the breasts and place skin side down. Cook for 2 minutes then place in the oven at 180 degrees for 12 minutes.
- Place a pan back onto the stove, turn the breasts over and drop a knob of butter into the pan, as the better melts, use a spoon to baste the meat.
- Peel the butternut and remove the bulb. Cut the bulb in half and remove the seeds. Cut the other part of the butternut into 1cm cubes.
- Roast the bulb in the oven at 160 degrees for about 30 mins or until the butternut is soft inside. Remove from the oven and blend in a blender until completely smooth. Season to taste.
- With the diced cubes, heat a pan and add 1 tablespoon of butter an 1 tablespoon of olive oil. Add two smashed cloves or garlic and thyme and cook until tender.
Roasted Red Onion & Chestnuts
- Peel the red inion and cut into wedges. Mix with 30ml of olive oil, chestnuts and balsamic vinegar and cook in the oven at 160 degrees for 20 mins, season to taste.
Bringing it together and plating up
Heat the pureé and place on the plate. Mix together the butternut, red onion and chestnuts, place on top of the puree. Place the crumbed leg on the plate, followed by the breast skin side up. Sauce the late with the remaining reduced jus.