Monday, October 25, 2010

Roasted Free Range Guinea Fowl

Before you start roasting your guineas let me first mention a little guinea hen 101. Guinea fowl are an important food throughout Africa and are found in nearly every region of the world. France, Belgium and Italy are amongst the largest producers of guinea fowl. The guinea fowl is native to West Africa and is known to have been a part of the diet of the ancient Egyptians. It appears in Roman mosaics but did not become widely eaten in Europe until the Portuguese began importing the birds from Guinea in the sixteenth century. Guinea fowl then spread quickly across western and northern Europe and have been reared for the table in this country for ages. I currently do not sell any frozen ready to bake guinea hens, but I can recommend a great place that does. Good Shepherd Ranch currently sells, goose, turkeys and guineas ready to buy for an original feast. Treat your family and friends to a one of a kind Thanksgiving meal.

 Roasted Free Ranged Guinea Fowl

  •  2 Free Ranged Guinea Fowl
  • 4 cloves garlic, chopped
  • 3 sage leaves
  • 1 sprig rosemary
  • Salt and freshly ground black pepper to taste
  • 3 T olive oil
  • 6 slices of bacon
  1.   Pre-heat the oven to 350°f.
  2. COMBINE 2 slices of bacon, garlic, sage, and the leaves of the rosemary and chop until the mixture is very fine. Add a little salt and pepper and combine with 1 T of the oil. Rub the outside of each bird with this mixture and lay in a roasting pan that will just hold them. Drape 2 bacon slices over the top of each breast and sprinkle with a little more salt and pepper.
  3. Roast for 1 and a half hours and baste with more olive oil as needed. If the juices run clear when the meat is pierced with a fork, the bird is done.
  4. Delicious served with Braised lentils.
Braised Lentils
1 small bag of lentils
2 sticks of celery finely chopped
1 small onion finely chopped
1 small bell pepper
2 carrots finely chopped
2 cloves of garlic finely chopped
olive oil
1 Bay Leaf
1tsp of sea salt
dash of pepper

  1. Fry the onions, celery, carrots, bell pepper, and garlic in olive oil
  2. Add the lentils, bay leaf, salt, pepper, and enough water to cover
  3. Simmer for 30 minute until softened
  4. Serve with a sprinkling of fresh parsley
Guinea Fowl Trivia: The name of the common species of guinea fowl, meleagris, comes from a story in Greek mythology. Meleager, prince of Macedon, was killed by his mother after murdering his uncles. Meleager's sisters, weeping in grief, are turned into guinea-hens and their tears form the pearl-shaped markings found on the bird's feathers.

1 comment:

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