Posts Tagged ‘Roasted Vegetables’

Guinea Fowl, with Red Wine and Thyme Gravy


We’re lucky enough to have a good butchers where we live, here in Amsterdam, so we headed down, to see what they had. Nestled in the corner of the cabinet, were two great looking Guinea Fowl. Guinea Fowl is great, as it has a slightly gamey taste, it would be perfect for a weekend meal, so i picked the biggest one and headed home.

With a good bird of this size, i like to portion it out, before cooking. I remove the breasts, legs and wings and discard the carcass.


1 x Guinea Fowl (Portioned)

6 x Medium sized potatoes

2 x Large Carrots

1 x Small bulb of garlic

1 x Large glass of Red Wine

500ML x Veal Stock

1 x Teaspoon of Browning

1 x Teaspoon of Worcester sauce

1 x Bunch of Thyme

1 x Pack of French Beans

To Cook:

1. Portion the Guinea Fowl and set aside

2. Chop the potatoes into quarters and the carrots into wedges

3. Break-up the bulb of garlic and add it, along with the potatoes and carrots, into a baking tray.

4. Pick a handful of the Thyme and sprinkle over the veg, adding a generous covering of olive oil and salt & pepper.

5. Place in an oven, which has been pre-heated to about 175 degrees, for about 20 minutes.

6. Heat some olive oil in a pan and then add the guinea fowl pieces, skin side down. Fry on both sides, until golden brown. Remove them and place in another baking tray.

7. AFter the 20 minutes of the vegetables cooking, put the Guinea fowl into the oven, with the veg and up the temperature to 225 degrees. Cook for about another 20 minutes, until the potatoes are crispy, the carrots are slightly caramelised and the guinea fowl is cooked.

8. Cut the ends off of the french beans, season them and place then in a pot of boiling water.

9. Remove the garlic and thyme from the veg tray and place into a deep frying pan. Add some oil and squash the garlic cloves, while frying. Add the stock, red wine, browning, worcester sauce and season well. Reduce down by 3/4 for a lovely gravy.

10. Serve the guinea fowl and vegetables, covering with the gravy.

One tip – See if you can get good liquid stock and don’t use stock cubes. You have much more control of the seasoning, during cooking.