Guinea fowl: cooking recipe. How to cook a guinea fowl?

For a long time, the geese, turkeys, quails and even pheasants have ceased to be a wonder. People have already learned how to cook them and even ennobled well-known recipes with their improvements. The guinea fowl is somewhat less known and familiar - the recipe for the preparation of this bird is not so well mastered, and sometimes even not known to the general public. It's time to fill the gaps in our culinary education!

General information

Honestly, this bird is not a fully domesticated game. It's not for nothing that those who breed it fear that it will fly away, and persistently teach it to sweep in the allotted place, and not hide eggs in dark corners. Accordingly, the meat of the guinea fowl is somewhat dryish - like a pheasant. Therefore, most recipes recommend cutting it portion by section and then cooking. However, you can bake a whole carcass. Only in this case, before preparing a guinea fowl, it is advised to soak for at least half an hour in hot water. Another option: for a long time, 2-3 hours, put the bird in the sleeve, and afterwards till the cherished crust. In any case, the bird must be placed in the oven with its back up.

Guinea fowl with garnish

This is one of the ways to bake a bird in the oven, and even in such a way that in addition only those vegetables will be useful. For the dish you need a large, at least a kilogram and a half, a guinea fowl. The recipe of the preparation assumes the processed carcass to be laid on a greased baking sheet, pour to it half a liter of broth, and put in a preheated oven. When the bird reaches semi-preparedness, a diced loin (grams 150), quarter of 4 apples, champignons or other fresh mushrooms (500 g) and half cooked potatoes - a little more than a half kilogram are put to it. Plus, add half a glass of red wine and sprinkle the carcass with spices, salt and sugar. When the bird is completely cooked, it is cut into portions, laid out along with vegetables on plates, and the sauce is filtered and poured into a gravy boat.

Stewed bird

For this dish you need a pickled guinea fowl. The recipe for the preparation of marinade: mix two pressed garlic cloves, a teaspoon of ginger and paprika, pepper and salt and these spices grate the carcass. It should be folded into a closed container and put overnight in the refrigerator. The juice, which has separated, merges into a cup, and the meat is dried, roasted to a crust, transferred to a pan, and in a skillet, a large chopped onion is added to the softness. The roast is fused to the bird, the green onion is added there, three peeled and peeled tomatoes, chili (wholly, if you do not want spicy, crushed - if you like more sharply), a laurel and a marinade fused in a cup. Under the cover the bird will be extinguished for about forty minutes; The liquid emitted by the components should suffice, but if necessary - pour a little broth. From the prepared dish, chili and laurel are pulled out, and it is sprinkled with parsley.

Christmas guinea fowl

Everyone wants to put on the table something delicious and non-everyday on the table! Let this time the decoration of the table be the guinea fowl. The recipe is rather complicated, but the efforts pay off with an inexpressible taste. All other ingredients are not a problem, but look for edible chestnuts in advance - they are not sold in any supermarket.

The whole carcase is rubbed with salt and put aside for a while to the side. Chestnuts (grams 700) are washed, cross-cut, five minutes cooked and poured with icy water - for easy peeling. A kilogram of unpeeled pumpkin is cut by medium slices, sprinkled with lemon, sprinkled with sugar - and in the oven for an hour. In the paunch of the guinea fowl, rosemary twigs and quince tied mandarins are inserted. The carcass is placed on a baking sheet among toasty pieces of a pumpkin, surrounded by half of another four mandarins, the whole composition sprinkled with spices, covered with foil and put into the oven for another hour. While baking, a glaze is being constructed: the juice of three tangerines is combined with two large spoons of honey, salted and slightly boiled. In a skillet in a small amount of lemon juice and four tablespoons of sugar, chestnuts and sesame are fried - how much do you think is necessary. Guinea fowl and pumpkin slices are coated with glaze, chestnuts with sesame are added to the dish - and again into the oven for another hour. Such delicacies you have not eaten yet!

Fragrant guinea fowl

We continue to prepare dishes from guinea fowl! Recipes allow you to create from it just culinary masterpieces. For example, the carcass is taken, washed, dried and stuffed with orange and lemon zest. The incision is cut by a toothpick, and outside the bird is carefully rubbed with a mixture of pepper and salt. The foil sheet is smeared with margarine, a guinea fowl is placed on it, it is surrounded with several branches of fresh rosemary, and the sheet is tightly folded. The broth is poured into the chicken, a bundled bird is laid in it; The liquid should barely cover the foil. The dish is covered with a lid and put on for an hour and a half in the oven. A couple of times it will be necessary to turn it over. Before calling to the table, do not forget to remove the foil.

Stuffed guinea-fowl

One of the guaranteed ways of how to make a guinea fowl is to stuff it with all sorts of goodies. For example, a piece of bread soak in broth and squeeze, mix with finely chopped beef (200 grams is enough) and half the amount of fat, and cut into this minced parsley and one onions. All components are mixed and inserted into the abdomen pre-grated salt with pepper guinea fowl. The hole is sewn or chipped, the petals of the ham (200 g, for the juiciness of this part of the carcass) are placed on the breast, the bird is pulled by a stiff string and put in the oven for an hour and a half. Occasionally it is necessary to water it with leaked juice.

Cooking in Italian

A very simple prepared guinea-fowl, the recipe does not require either complex operations or rare components. All that is needed is a glass of red wine, pomegranate, onions and spices. The carcass is cut with convenient pieces and fried in olive oil simultaneously with the chopped onion. The only difficulty is to clean the pomegranate seeds qualitatively. They are laid down to guinea fowl, they are poured with wine. The dish is seasoned with a teaspoon of paprika and salted to taste. Half an hour of stew - and the Italian dish is on your table. Very tasty guinea fowl, the recipe recommends a long rice or paste for it.

"Sleeve" baking

Foil and sleeve are our best friends when a bird is preparing! Including guinea fowl: the recipes for cooking in the oven, of course, promise softness and juiciness, but only the sleeve can guarantee it. The carcass is first rubbed with pepper and salt, and then it is smeared with the orange juice mixed with a pair of pressed garlic lobules and two spoons of olive oil. The bird carefully inserts into the sleeve, the refueling is also poured out there, if left. Want the guineafowl soaked in all the flavors, you can leave it right in your sleeve for an hour in the fridge. However, there is no special need for this - and will be absorbed in the oven. The edge of the sleeve is tied, and the guinea fowl is being worn for an hour and a half. Then it opens, the bird pours it on its own juice - and another half an hour finds a crust. As you can see, this is not a complicated recipe for guinea fowl in the oven - but what is the result! By the way, if you want, you can add fresh herbs in the sleeve: mint, parsley, rosemary - and a cinnamon stick. Then your bird will not only be juicy and tasty, but also fragrant.