Marinated Guinea Fowl

By thePoultrySite.com

Ingredients (serves 3 - 4)

Guinea fowl
2 Unwaxed lemons
3 Bay leaves
Black Peppercorns (lightly crushed)
25g (1oz) Butter
150 (¼ pint) stock
75g (3oz) rindless streaky bacon

Method

  1. Put the bird in a bowl, add zest and juice of half an unwaxed lemon, three bay leaves and 2 level tbsp black peppercorns, lightly crushed. Cover; leave to marinate for 1 hour.
  2. Preheat the oven to 200ºC (180ºC fan oven) mark 6. Put the bird in a roasting tin, breast side down, stuff with a whole unwaxed lemon and 25g (1oz) butter, pour over stock and roast for 50min.
  3. Turn bird on to its back, cover the breast with the bacon and roast for a further 20 min or until the juices run clear when the thigh is pierced.
  4. Check the level of stock and top up if necessary.
  5. About 5min before the end of cooking time, pull the bacon aside to brown the breast.

Serving Suggestion

It's good served with traditional game accompaniments such as crisp green watercress, a sweet red fruit jelly, creamy bread sauce and deep fried potato chips.