Guinea fowl meat is very tender and tastes like a partridge. It is distinguished from other varieties of poultry by its special juiciness. The meat is stewed in wine, served with exotic sauces, and the largest specimens are stuffed.
It is necessary
-
- For the first recipe:
- guinea fowl;
- bacon;
- onion;
- butter;
- salt;
- pepper;
- nutmeg;
- dry red wine;
- grappa;
- dried porcini mushrooms;
- sausages for frying.
- For the second recipe:
- guinea fowl fillet;
- dried garlic;
- ground black pepper;
- salt;
- onion;
- olive oil;
- passion fruit juice;
- corn flour;
- cream.
- For the third recipe:
- rice;
- chicken bouillon;
- pine nuts;
- onion;
- beef;
- marjoram;
- cinnamon;
- salt;
- pepper;
- vegetable oil.
Instructions
Step 1
To cook guinea fowl in red wine, take one medium-sized bird, rinse, dry and divide into portions. Cut 100 grams of bacon into small cubes and peel 200 grams of small onions. Melt 30 grams of butter in a saucepan, add bacon, meat and sauté over medium heat for 7 minutes. Then add whole onions and pour 100 grams of grappa into a saucepan. Evaporate the alcohol over high heat, then season with salt and pepper and season the guinea fowl with nutmeg to taste. Pour 3 cups of dry red wine over the meat and simmer covered over low heat. From time to time, pieces of guinea fowl must be turned over. While the meat is stewing, soak 40 grams of dried porcini mushrooms in cold water and chop 200 grams of sausages for frying. After an hour, remove the meat from the pan, and put mushrooms and chopped sausages in its place. Simmer the sauce, covered, for another 15 minutes over high heat. Arrange the meat on plates and pour over the prepared sauce.
Step 2
For guinea fowl in passion fruit sauce, take 500 grams of fillet and cut it into small pieces. Rub with dried garlic, salt and black pepper and let sit for 30 minutes. Peel 2 onions and chop as small as possible. Salt the onions in olive oil until golden brown, then add the fillet chunks. Fry over medium heat for about 5 minutes, then pour the meat with one glass of water, cover the pan with a lid and simmer over low heat for about 40 minutes. Transfer the cooked meat to a separate bowl. Pour one glass of passionfruit juice into the sauce formed during the stewing, bring to a boil and add one tablespoon of cornmeal, diluted in a little water. Turn off the heat and add 3 tablespoons of heavy cream to the sauce, stir. Transfer the fillet pieces to a platter, pour over the sauce and serve.
Step 3
If you want to make stuffed guinea fowl, start by preparing the filling. To do this, boil 50 grams of rice in 200 grams of chicken broth. Saute 30 grams of pine nuts. Peel and chop one large onion. Pass 200 grams of beef through a meat grinder. Lightly fry the minced meat and onions in vegetable oil. Turn off the heat and add the toasted nuts and cooked rice to the skillet. Season the filling with one teaspoon of marjoram, the same amount of cinnamon, salt and pepper to taste, and then mix all the ingredients thoroughly. Stuff the guinea fowl with the prepared mixture, sew up the hole with thread and place the bird on a baking sheet. Season with salt and pepper, pour 3 tablespoons of vegetable oil and bake in the oven at 220 degrees Celsius. Turn the guinea fowl over from time to time and pour over the juice that has come out. After an hour, the hot dish can be served at the table.
