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Pot Roast Guinea Fowl with Cider, Fennel and Apples

Posted in Food, Recipes, tagged guinea fowl with apples, guinea fowl with cider, guinea fowl with fennel, guinia fowl, roast guinea fowl on May 12, 2011| 5 Comments »

Meredith points out that this is more North than South–more Normandy than Mediterranean and she’s right. It’s tasty though and it is a one pot dish to go with some brown basmati rice or quinoa. Adapted from Jenny Baker’s handy Kitchen Suppers, this is a flavoursome way to cook an alternative to chicken.

for 4

1 guinea fowl–cut into six pieces ( larger pieces stay moist better)

2 large apples–(cox’s/fuji), peeled, cored and quartered

1 fennel bulb–cut into quarters or eighths if it is large

1oz/25gm butter

1tblsp olive oil

1/2 tsp cinnamon powder

salt & pepper

150ml/1/4 pint dry cider

2 tablespoons no-fat yogurt–whisked smooth (this is optional–it gives the sauce a little more depth)

Fry the apple and fennel pieces, sprinkled with cinnamon, in half the butter and oil for 5 to 10 minutes

and set aside in a bowl.

Boil the cider in the pan to reduce it to roughly 3 tablespoons and pour it over the apples.

Brown the guinea fowl pieces on a medium heat in the remaining butter and oil, seasoning them as you turn them over.

Return apples, fennel and sauce to the pan.

Cover the casserole and cook on a low heat for half an hour.

The juices of the guinea fowl should run clear when the thigh is pierced; if they are still pinkish, cook a little longer.

Remove the guinea fowl pieces, the apples and fennel from the casserole

Whisk the yogurt into the sauce.

Carefully pour the sauce into a heated jug.

Serve with brown basmati rice or quinoa and the apple and fennel pieces.