Boiled guinea fowl without bones and skin – 75 g,
champignons or truffles – 20 g,
butter – 10 g,
milk sauce – 100 g,
white sauce with egg yolks – 25 g,
cheese – 10 g.
Cooking method:
Cut the boiled guinea fowl meat into slices, also cut the champignons. Salt all this, heat it up and season with white sauce with egg yolks, pour over medium-thick milk sauce, sprinkle with grated cheese, sprinkle with oil and bake in the oven.
Decorate the finished dish with mushroom slices. Drizzle with oil.
Chakhokhbili from guinea fowl
To prepare you will need:
Guinea fowl – 150 g,
onion – 40 g,
sauce – 75 g,
butter – 15 g,
tomatoes – 40 g,
vinegar 9% – 10 ml,
pepper – 0.1 g,
greens – 10 g,
Bay leaf.
Cooking method:
Chop the carcass into pieces weighing 40-50 g and fry with butter, then add sauteed onion, tomato sauce, vinegar, pepper, bay leaf and simmer for 15-20 minutes.
When ready, add fresh tomatoes, fried in halves, to the chakhokhbili and sprinkle with finely chopped herbs.
You can serve steamed rice (150 g) as a side dish.
Guinea fowl with truffles
To prepare you will need:
(for 8 servings)
1 guinea fowl (about 1 kg)
1 tsp. pate salt
3 tbsp. l. vegetable oil
250 g pork
250 g bacon
2 pcs. shallots
1 clove of garlic
1 tbsp. l. butter
1 glass of cognac (20 g)
1/4 liter meat broth
chopped peel of 1/2 lemon and 1/2 orange
pinch of white pepper
6 crushed juniper berries
120 g cooked ham, cut into cubes
50 g truffles, diced
300 g lard slices
1 bunch of aromatic herbs.
Cooking method:
Cut off the breast of the guinea fowl and remove the bones from the legs. Rub the breasts and legs with pate salt and brown them on both sides in vegetable oil. We pass the rest of the guinea fowl meat, along with pork and bacon, through a meat grinder with a fine-mesh grid twice. After this, rub the meat through a sieve. Cut the shallot into cubes, peel and mash the garlic. Fry the shallots in butter, add cognac and meat broth and boil. Add garlic, lemon and orange peel and aromatic herbs. Cook everything together until thickened and cool.
After this, mix the sauce with chopped ham, truffles and ground meat. Line a fireproof dish with slices of bacon and add a third of the meat. Place the guinea fowl breast and legs on it and cover with the rest of the ground meat. On top we put a plate of bacon and a bunch of herbs with juniper berries. Close the dish with a lid and place in a water bath in the oven for 50 minutes at 80 degrees.
Guinea fowl fried according to Snagov's recipe
To prepare you will need:
Large guinea fowl (1.6 kg),
smoked loin - 150 g,
champignons or wild mushrooms - 500 g,
new potatoes - 600 g,
4 apples, red wine - 1/2 cup,
butter - 150 g,
meat broth - 0.5 l,
salt, sugar and pepper to taste.
Cooking method:
Season the processed guinea fowl with salt and pepper, place on a baking sheet with butter and fry in the oven, adding meat broth or water to the baking sheet. When the meat is half ready, place on a baking sheet with meat a loin cut into cubes and scalded in boiling water (for 5 minutes), peeled and cut into 4 pieces apples, half-cooked peeled potatoes, add wine and sprinkle with granulated sugar. Fry the guinea fowl in the oven until done. . Stew peeled and well-washed mushrooms with butter, salt and pepper. Cut the finished guinea fowl into portions, place on a dish and garnish with apples, potatoes and mushrooms. Skim the sauce from the guinea fowl stew and serve in a gravy boat.
Guinea fowl with lentil puree
To prepare you will need:
4 guinea fowl (800 g each),
1 onion,
1 clove of garlic,
50 g bacon
5 tbsp. oils,
300 g red lentils,
250 ml each of red wine and water,
100 g fresh cream,
1 bay leaf,
3 juniper berries, crushed
4 thin slices of fatty bacon,
1 bunch of fresh basil,
1 egg
1 tsp each salt and freshly ground black pepper.
Cooking method:
Peel the onion and garlic, cut into small cubes along with the bacon and fry in 2 tbsp. oils Add the lentils, 125ml red wine, water, cream and bay leaf. Cook everything until soft over low heat, covered, for 10 minutes. Wash the guinea fowl, pat dry, salt, pepper and grate with juniper berries. Place 1 slice of bacon on each bird and shape it. Preheat the oven to 220°. Fry the guinea fowl in the remaining oil and then roast in the oven for 20 minutes. Add the remaining red wine and cook for another 30 minutes. After 20 minutes, remove the bacon slices. Remove the bay leaf and puree the lentils. Finely chop the basil and egg, add to the puree, season the puree with salt and pepper. Serve with guinea fowl
Guinea fowl in red sauce
To prepare you will need:
160 g poached guinea fowl,
3 g butter, salt,
150 g boiled vegetables.
For the sauce: 1 small onion,
concentrated broth,
4 g tarragon,
6 g butter,
1 tbsp. l. flour.
Cooking method:
Boil the guinea fowl and divide into portions. For the sauce, fry the flour in oil until brown, add sautéed onions, dilute with concentrated broth, add finely chopped tarragon. When serving, pour the sauce over the meat, place boiled vegetables next to it, and garnish with crumbly rice.
Boiled guinea fowl
To prepare you will need:
Boiled guinea fowl meat,
60 g fresh tomatoes,
60 g fresh unpeeled cucumbers,
green salad,
pickled vegetables.
For the sauce: mayonnaise,
tomato puree,
gherkins.
Cooking method:
Divide the cooled boiled guinea fowl meat into portions. Place vegetables around - fresh and pickled. Pour the sauce over the meat. For the sauce, mix mayonnaise and tomato puree, add very finely chopped gherkins.
Stewed guinea fowl
To prepare you will need:
(4 servings)
2 tbsp. spoons of olive oil;
1 guinea fowl; cut into 4 parts;
1 finely chopped onion;
1 grated clove of garlic;
400 g peeled canned tomatoes;
1 tbsp. a spoonful of finely chopped oregano;
salt;
pepper;
450 g small okra;
black olives cut in half.
Cooking method:
Heat oil in a frying pan. Place the guinea fowl pieces. Fry on both sides until browned. Transfer to a plate. Place onion and garlic in a frying pan and simmer until softened. Place in a heatproof glass pan, add tomatoes, oregano, 1.5 cups water, salt and pepper. Bring to a boil, add the guinea fowl, cover with a lid and simmer for 40 minutes over low heat.
Trim the okra stems. Place in a saucepan with cold water. Rinse thoroughly and drain the water. Rinse until the water runs clear. Place the okra on the guinea fowl and simmer for another 30 minutes until softened. Serve garnished with olives.
Guinea fowl fricassee
To prepare you will need:
(4 servings)
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground ginger
salt and freshly ground black pepper
2 guinea fowl, cut into halves
2 tablespoons vegetable oil
1 large onion, coarsely chopped
8 green onions
3 tomatoes, peeled and chopped
1 Scotch Bonnet chili
1 fresh bay leaf
chicken broth, if necessary
chopped fresh parsley, for garnish
Cooking method:
In a bowl, combine garlic, paprika, ginger, salt and pepper. Rub the guinea fowl pieces with the resulting mixture, place in a dish, cover with a lid and refrigerate overnight. Reserve the juices and pat the guinea fowl pieces dry with a paper kitchen towel. Heat the vegetable oil in a large, heavy-bottomed frying pan and fry the guinea fowl pieces until golden brown on all sides. Transfer to a saucepan for stewing. Add the onion to the pan and cook for 10 minutes until soft.
Transfer the fried onions to the pan with the guinea fowl, add green onions, tomatoes, chili, bay leaf and the remaining marinade. Cover with a lid and simmer over medium heat for 30-40 minutes, until the guinea fowl is completely cooked. If necessary, add a little chicken broth, but remember that there should not be a lot of liquid in the finished dish. Before serving, remove the bay leaf and chilli and sprinkle with fresh parsley.
Guinea fowl meat is healthier than chicken, this is due to the conditions in which the bird is kept. She is fed better, she moves more, and after slaughter she is not treated with bleach as much as a chicken.
A large number of dishes can be prepared from different parts of the guinea fowl. But if you don’t have time to mess around, I advise you to simply bake the whole carcass in the oven. Treat it as you would a regular poultry, but when roasting, be sure to add bacon or other fatty foods to tenderize the tough guinea fowl meat. For variety, the carcass can be stuffed with anything - just like chicken or duck.
If you have time and the mood to tinker in the kitchen, I advise you to cook guinea fowl in mushroom stew. It's not very difficult and very tasty.
Igor Shurupov (ACCENTI): “It’s better to marinate lightly”
How is guinea fowl different from chicken? Of course, in size! But seriously, guinea fowl is tougher, so before starting work, I advise you to lightly marinate it and then cook it. If you fry, do it without fanaticism, otherwise the meat will become overdried and tasteless.
Guinea fowl can be cooked separately, added to salads, baked, grilled, and so on. It also makes excellent jellied meat!
Mirko Dzago (“Cheese”): “Guinea fowl needs a little more time”
I am Italian, so I have known the guinea fowl since childhood - it is a very popular bird here. That’s why I’ve been preparing dishes from it for a long time.
The taste of guinea fowl is brighter, richer, its meat, like the meat of any bird, is more functional, and it is very interesting to work with it. You can cook it in the same ways as chicken - boil, stew, bake. But it takes a little more time for the tough guinea fowl meat to become soft.
I make a lot of guinea fowl dishes and find it difficult to say which one is my favorite - I like them all, each has its own flavor. True, not all of them can be prepared in a regular kitchen. But broth with antinovka is quite possible.
Andrey Shmakov (SAVVA): “It’s better to fry the meat, and boil the eggs only soft-boiled”
Guessar meat is drier than chicken, so I keep it in brine for 12 hours. After this, I cook it at low temperature and fry it in boiling oil, after brushing it with honey glaze. The guinea fowl develops a beautiful color, the meat becomes pleasant and juicy!
I also really like guinea fowl eggs. They are more interesting than chicken ones, they have a wonderful creamy yolk and, most importantly, no salmonellosis. Theoretically, you can make anything from guinea fowl eggs - scrambled eggs, omelettes, etc. But I don’t recommend it, because if you fry them, they lose their taste. But if you cook it, especially soft-boiled, the yolk retains its taste.
Place the eggs in cold water and let it boil. After exactly three minutes, turn off. Soft-boiled eggs are ready. They can be eaten plain, or served with vegetables, fish or other suitable foods.
Guinea fowl is a rare guest on our tables. But in vain, because the meat of this bird is incredibly healthy and very tasty. In terms of its taste, it resembles pheasant and partridge, only much more tender.
When preparing dishes from a guinea fowl carcass, you can use the advice of experienced chefs:
in a goose maker, such a bird is stewed for about 60 minutes over medium heat;
fry in a frying pan for 30-40 minutes over medium heat;
on a convection oven over high heat, the cooking process takes 50-60 minutes;
bake in the oven at 200 °C for about 60 minutes;
if the guinea fowl is not cooked whole, but in parts, then the cooking time already changes - the breast is baked in the oven for 20-25 minutes, and on the grill or frying pan for 15-20 minutes.
Legs and thighs are cooked in the oven for 30-40 minutes, and in an air fryer or frying pan for 30 minutes;
It is better to bake this bird in a sleeve, as the dish turns out juicier and the oven remains cleaner;
if the meat is pre-marinated (in mustard, wine, etc.), it will turn out more tender and juicy;
to improve the taste, pour lemon juice over the bird carcass, rub with salt and pepper, or you can also rub with chopped garlic or orange juice, spices mixed with olive oil;
You can put apples (Antonovka or semerenko) and dried fruits inside the bird; Before smoking, soak the carcass well in a saline solution for several hours to make the meat more juicy.
Before serving, it is better to divide the carcass into portions and serve the sauce to taste;
To make the dryish meat of this bird more juicy, it is pre-soaked in hot water or marinated with the addition of olive oil and spices.
Baked guinea fowl for the holiday table
Now let’s figure out how to cook guinea fowl in the oven. The secret of this dish is that we first soak the guinea fowl in a honey-salt solution. The main thing is to follow the proportions indicated in the recipe for its preparation, so as not to oversalt the meat. You need to start preparing the dish in the evening, since the bird must soak in the solution for at least eight hours.
Compound:
guinea fowl carcass;
3 tbsp. l. refined vegetable oils;
ground white pepper;
2 tbsp. l. softened butter;
0.6 kg potatoes.
Composition for honey-salt solution:
1 tbsp. l. honey;
20 g table salt;
2 laurel leaves;
1 tsp. juniper;
1 sprig of rosemary;
2 pcs. dried mushrooms
Attention! The amount of ingredients for the honey-salt solution is indicated based on 1 liter of filtered water!
Preparation:
We wash the guinea fowl carcass and place it in a deep pan.
Fill it with filtered water so that it completely covers the bird.
Then remove the bird from the pan. We measure the amount of liquid using a liter jar.
Following the proportions indicated in the recipe, add honey, salt, laurel leaves, dried mushrooms, rosemary and juniper to the water.
Bring the solution to a boil and cool.
We put the guinea fowl carcass in it and put it in the refrigerator overnight.
After the specified time has passed, remove the bird from the solution. Use kitchen scissors to carefully cut off the spine.
Now we need to flatten the bird. Place it on a cutting board and press down firmly.
Peel the potatoes and boil until half cooked.
Grease a baking sheet with butter and place the guinea fowl carcass on it.
Distribute the potatoes around the bird.
Lubricate the carcass with refined vegetable oil, preferably olive oil.
Bake the bird for forty minutes at a temperature of 180 degrees.
Remove the guinea fowl and cool it slightly.
To make the potatoes brown, simmer them for about ten minutes in the turned off oven.
The dish is ready!
Guinea fowl with citrus notes
How to cook guinea fowl so that it is soft and flavorful? There is nothing simpler: bake the bird in your sleeve. And to give it exquisite citrus notes, we’ll prepare a sauce from freshly squeezed orange juice.
Compound:
guinea fowl carcass;
2 oranges;
2-3 cloves of garlic;
2 tbsp. l. blend of spices;
salt;
2-3 tbsp. l. olive oils.
Advice! For spices, use ground black and hot pepper, paprika, basil, saffron and cumin.
Preparation:
Let's prepare the guinea fowl carcass: wash it and dry it.
Peel the garlic cloves and squeeze them through a press. Place the garlic mass in a bowl.
Squeeze the juice from the oranges and mix it with garlic.
Add olive oil and stir the marinade until smooth.
Combine the blend of spices with salt and mix.
Rub the guinea fowl carcass with the mixture.
Then we grease it with marinade.
Place the bird in the sleeve and pour in the remaining sauce.
Place the guinea fowl in the refrigerator for an hour to marinate.
Bake the bird at a temperature threshold of 180 degrees for an hour.
Then carefully cut the sleeve. Simmer the guinea fowl in the oven until it turns golden brown. Every five minutes we water it with the released juice.
Serve guinea fowl with fresh vegetables.
Baked guinea fowl according to the recipe we offer is an incomparable dish that everyone should try at least once.
Nowadays, it is not difficult to find guinea fowl on sale; they are sold in markets and supermarkets - this bird is not in short supply and once you try it somewhere, you will not only be delighted, but you will also want to cook it yourself.
It is worth knowing that cesar meat is very tender and has a unique taste, so when preparing it you need to adhere to the recipe and recommendations, otherwise it will lose all its qualities and instead of a delicious dish, you will get a tasteless mediocre product.
Unfortunately, such a dish as baked guinea fowl, despite its amazing taste and ease of preparation, is rarely prepared not only in home kitchens, but it can also rarely be found even in the best restaurants. We haven’t tried this bird and its products yet, although they have been breeding them for a long time.
When preparing poultry according to this recipe, you need to properly prepare the brine solution. Accurately measure the required amount of water and mix the ingredients according to this. The ratio of other components must also be correct, otherwise they will simply overwhelm the taste and aroma of the meat.
We will need
- one guinea fowl carcass;
- three tablespoons of sunflower oil;
- white pepper;
- a couple of tablespoons of butter;
- a little more than a kilogram of potatoes;
- one tablespoon of honey, twenty grams of salt, a couple of bay leaves, a teaspoon of juniper, a sprig of rosemary, a couple of pieces of dried mushrooms - this is the amount of ingredients for one liter of water.
The ingredients listed are for approximately five servings.
Preparation
- We start cooking by preparing the carcass. We defrost it (if you bought it frozen), wash it, dry it and singe the feather if it is poorly cleaned.
- Next, according to the recipe, prepare the soaking solution. Strictly adhere to the specified quantities of ingredients.
- We heat the solution and then cool it.
- We immerse the bird in our marinade and put it in the refrigerator for eight hours.
- After eight hours, the carcass must be removed and the spine removed with kitchen scissors.
- Next, place the guinea fowl on the board and press down as hard as possible so that it is level.
- Boil the potatoes.
- Place the guinea fowl in a special baking dish and cover it with potatoes.
- Lubricate the carcass with sunflower oil.
- Bake for about forty minutes at 180C.
- Remove the guinea fowl and let it cool slightly.
24.06.2018
Guinea fowl is one of the varieties of poultry that has long been raised as an ornamental bird, but later began to be bred for serving. Its meat is considered a delicacy, and even less fatty than chicken. Every housewife should know how to cook guinea fowl in the oven in a sleeve.
The main problem with guinea fowl meat is its low moisture content - if you make the slightest mistake, it will simply dry out in the oven. For this reason, baking guinea fowl requires the mandatory use of a sleeve or foil, otherwise the bird will have to be constantly watered with its own juice. In addition, a little water is poured into the baking dish (as well as into the sleeve or foil), which will create increased humidity inside and also prevent the product from drying out.
Ingredients:
- guinea fowl – 1 pc.;
- coarse salt - 1 teaspoon. spoon;
- butter – 20 g;
- ground basil – 1/2 tsp. spoons;
- ground thyme – 1/2 tsp. spoons;
- apples – 2 pcs.;
- cranberries – 50 g.
Cooking method:
- Wash the bird under running water and pat dry with paper towels.
- Rub with salt, grease with soft butter, sprinkle with ground herbs. Place in the refrigerator (cover the bowl or wrap the bird in cling film) for 3-4 hours.
- Remove the skin from the apples and cut them into cubes. Mix with cranberries.
- Fill the guinea fowl soaked with herbs with them (if necessary, make an incision at the bottom of the abdomen, but then sew it up), and prick the hole with toothpicks.
- Place in a baking bag and add half a glass of cold water. Close the sleeve very tightly.
- Place in a deep baking tray and place in an oven preheated to 180 degrees. Bake for 1.5-2 hours - the exact time is determined by the weight of the bird. After 1.5 hours, open the sleeve and make a puncture: if the juice comes out clear, brown the guinea fowl without the sleeve at 200 degrees and remove.
Any meat sounds very interesting in the company of sweet and sour fruits: for this reason, it is often baked with pineapples or citrus fruits. Oranges are an excellent choice for poultry, especially if you are preparing it for the holiday table. Just add a little honey, olive oil and dried herbs and you have a great aromatic sauce that will make your guinea fowl extra impressive.
Ingredients:
- guinea fowl – 1 pc.;
- oranges – 3 pcs.;
- honey – 2 table. spoons;
- olive oil – 3 tbsp. spoons;
- ground basil – 1 tsp. spoon;
- garlic clove;
- salt – 1 teaspoon. spoon.
Cooking method:
- After rinsing the guinea fowl and removing the water, rub the surface with salt.
- Squeeze the juice from the orange, add olive oil, basil, honey. Squeeze the garlic through a press and insert it there.
- Lubricate the bird well with the resulting sauce, let it lie in the cold for an hour to soak it.
- Peel the remaining oranges, divide into slices, and place inside the guinea fowl.
- Put it in your sleeve, add half a glass of water and close it securely.
- Bake guinea fowl stuffed with oranges at 170 degrees for 1.5 hours.
- After opening the sleeve, let the bird brown. The oven temperature should be increased to 200 degrees, and the guinea fowl itself should be watered with the juice that comes out of it and collects nearby every 5 minutes.