There has been a Guinea Fowl in freezer for a few weeks now bought is a flurry of shopping and intimidating me ever since , game does that too me
Native to West Africa, the guinea fowl has graced British kitchens for hundreds of years. The flavour is similar to that of chicken but it has a hint of gaminess. When roasting, the bird needs to be basted or it can dry out so casseroling is a perfect cooking method for guinea fowl as the slow cooking in liquid ensures sweet and tender meat in a flavoursome sauce . I was inspired by a recipe by Hugh Fearnley-Wittingstall in the Guardian for a for Pheasant with chorizo and butter beans
No chorizo around but we do have some Smoked Penrith Pepperpot Sausage from the Old Smokehouse ( part of a gift basket from my mum ) . This is a smokey garlic sausage more like the continental toulouse sausages with a firm texture and doesn’t dissolve on cooking .
I was pleasantly surprised by the amount of meat on the Guinea Fowl when cooked, it has also stayed deliciously moist not requiring any carving it simply fell apart . The butter beans are just below dissolving point contributing body to the rich tasty sauce that should be mopped up with crusty french bread
Guinea Fowl with Smoked Sausage and Butter Beans
A Guinea Fowl
2 smoked sausages ( about 150g) roughly chopped
2 medium onions roughly chopped
6 cloves of garlic roughly chopped
Half a bottle of red wine
Half a bottle of white
500g of butter beans ( tinned or dried and soaked)
1tsp of paprika
1 tsp of mixed dried herbs
Handful of fresh parsley
- Preheat the oven to 200degC
- In a pan gently soften the onions and garlic , remove from the pan and place in a cast iron pot.
- Place the guinea fowl whole in a pan with the smoked sausage turn sloely allowing all side of the Guinea Fowl to brown
- Add the sausage and guinea fowl to the cast iron pot with the onions and garlic.
- Pour over the red and white wine , bring the pot to the boil
- Add the butter beans , dried herbs & paprika
- Cover the pot and place in the oven for an hour
- To serve remove the guinea fowl a cut into portions it literally falls apart , pout over the butter bean and sausage sauce
- Scatter with fresh parsley and serve with crusty french bread to soak up the tasty juices
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