Roast guinea fowl with wild mushroom sauce

Herbs, wild mushrooms and chillies combine to create a richly flavourful meal in Ed Baines's creative guinea fowl recipe
By Ed Baines
Roast guinea fowl with wild mushroom sauce
  • Rating:
  • Serves: 2-4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

main

  • 5 clove garlic
  • 1 red chilli, halved and deseeded
  • 10 sprigs of tarragon, roughly chopped
  • grated zest and juice of ½ a lemons
  • 2 tbsp olive oil
  • black pepper
  • 1 guinea fowl, 1.3kg in weight
  • parsnip puree, to serve

For the wild mushroom sauce:

  • 50 g butter
  • 1 shallot, chopped finely
  • 150 g wild mushrooms, cleaned and broken into pieces
  • 100 ml chateau de ripaille, or a medium sweet white wine
  • 150 ml chicken stock

Method

1. Bring a small pan of water to the boil. Add in the garlic and blanch for 5 minutes, then add the chilli and blanch for a further 3 minutes; drain.

2. Pound the garlic and chilli into a paste. Mix in the tarragon, lemon zest and juice and 1 tablespoon of the olive oil. Season with salt and freshly ground pepper.

3. Preheat the oven to 180°C/gas 4.

4. Take the guinea fowl and carefully make a space between the breast and skin. Push the garlic paste into the cavity under the skin, spreading it as evenly as possible.

5. Heat a large frying pan, add the remaining olive oil and heat through. Add in the guinea fowl and brown on all sides.

6. Transfer the browned guinea fowl to a roasting tray and roast for 45 minutes until cooked through.

7. Meanwhile, make the wild mushroom sauce. Melt the butter in a heavy-based frying pan over a medium heat. Add in the shallot and fry gently until softened.

8. Add in the wild mushrooms and fry, stirring, for 2-3 minutes.

9. Add in the wine and the chicken stock, mixing well, and cook briskly until reduced by half.

10. Serve the guinea fowl with parsnip puree and the wild mushroom sauce.

Rate This Recipe

1
2
3
4
5