Guinea fowl casserole


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About this recipe: A spectacularly warming and rich guinea fowl casserole. Any guinea fowl can be used for this casserole, though braising works especially well for older guinea fowl. This guinea fowl is braised in red wine, similar to coq au vin.

foodfanatic Cumbria, England, UK

Serves: 4 to 6

  • 1 tablespoon olive oil
  • 15g butter
  • 2 guinea fowl, jointed
  • a generous handful chopped fresh parsley
  • 5 fresh thyme sprigs, leaves only
  • 2 bay leaves
  • 2 fresh rosemary sprigs
  • salt and pepper to taste
  • 5 carrots, sliced
  • 250g small onions, quartered
  • 200g button mushrooms
  • 3 garlic cloves, minced
  • 1 bottle of Burgundy wine

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Preheat oven to 170 C / Gas 3.
  2. Add oil and butter to a large casserole, and melt over medium high heat. Add the guinea fowl and brown over high heat. Do this in batches so that you don't overcrowd the pan.
  3. Place all of the guinea fowl in the casserole and sprinkle with the herbs, season with salt and pepper.
  4. Add the carrots, onions, whole mushrooms and garlic around the guinea fowl and pour the wine over the whole lot. Cover and bake n the oven for 90 minutes. Check the guinea fowl from time to time and remove the lid 15 minutes before the end of the cooking time.

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