- Serves: 4
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- 2 oven-ready guinea fowl
- black pepper
- 4 clove garlic, in their skins, lightly crushed
- 2 small sprigs of fresh thyme
- 4 tbsp olive oil
- 250 g wild mushrooms, (such as chanterelles, oyster or shitake)
- buttered cabbage
For the madeira sauce:
- 100 ml madeira
- 250 ml brown chicken stock
- 2 tbsp butter
- half tsp fresh thyme, leaves only(or 1/4 tsp dried)
- half tbsp chopped parsley
1. Preheat the oven to 200°C/gas 6.
2. Season the guinea fowls inside and out with salt and freshly ground pepper. Place a sprig of thyme and 2 garlic cloves inside each guinea fowl cavity.
3. Heat 2 tablespoons of olive oil in a roasting tray in the oven to heat through. Once hot add the guinea fowl, on their sides, and roast for 10 minutes.
4. Turn the birds over and roast for a further 10 minutes. Reduce the oven temperature to 180° C/gas 4. Turn the guinea fowls breast side up and roast for a further 10 minutes.
5. Transfer the guinea fowls to a warm dish, cover with foil and set aside to rest for 15 minutes.
6. Meanwhile, pour off the fat from the roasting tray. Add the Madeira and de-glaze the pan on the hob, scraping up any pan juices that have caramelised on the bottom of the tray.
7. Pour the Madeira mixture into a saucepan and add the stock. Bring to the boil and cook briskly until reduced by half.
8. Heat the remaining olive oil in a large frying pan. Add the wild mushrooms and season with salt. Fry the mushrooms for 3-4 minutes then transfer to a clean roasting tray.
9. Preheat the oven to 180°C/gas 4.
10. Cut the legs and breasts off the guinea fowls and add the legs to the mushrooms. Save any juices from the chopping board and add to the Madeira sauce.
11. Heat through the guinea fowl and mushroom mixture in the oven for 3-4 minutes.
12. Meanwhile, bring the Madeira sauce to the boil, then whisk in the butter, thyme and parsley. Taste the sauce to see if it needs additional seasoning with salt and freshly ground pepper.
13. Place a little buttered cabbage on each warmed plate and surround with the wild mushrooms. Top each portion with a guinea fowl breast and leg and pour over the Madeira sauce. Serve at once.
Rate This Recipe