Guinea fowl with root vegetables

Oliver Harvey

Oliver Harvey

Standard Supplier 22nd December 2010
Oliver Harvey

Oliver Harvey

Standard Supplier

Guinea fowl with root vegetables

With its mild taste, guinea fowl lends itself to a range of flavours and guinea fowl recipes. Why not give the following Guinea fowl with root vegetables recipe a try in your kitchen? We have recently entered a cookery competition in Manchester run by the Great Northern Cook Off. Unfortunately we only made round two. This was one of the three dishes we prepared. Allow 1.5 hours.


  • 1 guinea fowl
  • 1 bt ginger tom
  • 200 streaky bacon
  • 250 g wild mushrooms
  • 1kg butternut squash
  • 1ltr chicken/veal stock
  • 200 g thyme
  • 1 bulb garlic
  • 1kg basic root vegetables
  • 250g butter


1. Cut and portion guinea fowl;
Guinea Fowl-Spread back legs and cut at knuckle.
Dislocate the front legs (semi-circular motion)
Cut down spine holding the bird to remove the breast.
Cut through legs to split thigh from leg. (feel for the joint)
Trim thighs-dislocate then hold by legs and let the rest dangle and cut.
Breast- French trim. Pinch either side of the bone and cut away leaving the bone bare. Chop the bone with heel of knife.
2. Cooking guinea fowl;
Season and seal fowl in a heavy pan (skin side down) with oil add mirepoix, garlic and thyme. Deglaze with ginger tom and braise in oven @170 degrees, keeping the breast and thighs separate.
Thighs and drum sticks: Oven at 170 degrees for 20 mins. Breast: Oven at 170 degrees for 12 mins.
Add ½ bottle of red wine and 1 pint of chicken stock to each pan. Cover with foil.
2 x carrots and 2 x shallots roughly chopped. Add oil table spoon to pan. 1 x full bulb of garlic. No seasoning. Keep stirring. Once the wings and thighs have sealed add bottle of ginger tom.
When fowl is cooked strain stock from pan threw chinois place liquor back in pan and reduce till sauce consistency. Whisk inn a few k***s of butter to give a gloss.
Leave in heat to reduce. Add couple springs of thyme. Use liquid from braised pans to sauce and reduce.
3. Root Vegetable;
Dice squash and baton small end. Boil batons in salted water till al dente. Refresh and drain. After the dice is cooked smoke in wok for about 2- 3mins. Blitz season and pass.
Roughly chopped root veg in deep pan. (not peeled)
Butternut squash puree: Apple corer for BN barrels
Peel and cube the remaining BN. Add to pan of boiling water for 2/3 mins with salt.
Remove cubes from water. Line pan with foil. Add rice and sawdust / wood. Put collider on top and add BN. Keep tasting and do not smoke for too long!. Blend using water from pan.
4. Misc;
Prep wild mushrooms
Roast batons of squash in small pan with oil then butter, season
Finish and plate

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