How to bake guinea fowl in the oven. Recipe for guinea fowl in the oven. Guinea fowl stewed with tomatoes
24.06.2018
The guinea fowl is one of the varieties of poultry, grown for a long time as an ornamental, but later it began to be bred for serving. Its meat is considered a delicacy, while being even less fatty than chicken. How to cook guinea fowl in the oven in the sleeve, every housewife should know.
The main problem of guinea fowl meat is its low moisture content - it is worth making the slightest mistake and it will simply dry out in the oven. For this reason, baking a guinea fowl requires the mandatory use of a sleeve or foil, otherwise the bird will have to be constantly watered with its own juice. In addition, a little water is poured into the baking dish (as well as into the sleeve or foil), which will create increased humidity inside and also prevent the product from drying out.
Ingredients:
- guinea fowl - 1 pc.;
- coarse salt - 1 tsp. the spoon;
- butter - 20 g;
- ground basil - 1/2 tsp. spoons;
- ground thyme - 1/2 tsp. spoons;
- apples - 2 pcs.;
- cranberries - 50 g.
Cooking method:
- Rinse the bird under running water, blot the top with paper towels.
- Grate with salt, grease with soft butter, sprinkle with ground herbs. Refrigerate (cover the bowl or wrap the bird in cling film) for 3-4 hours.
- Remove the skin from the apples, cut them into cubes. Mix with cranberries.
- Fill the guinea fowl soaked with herbs with them (if necessary, make an incision at the bottom of the abdomen, but after that it should be sewn up), stab the hole with toothpicks.
- Put in a baking dish, pour half a glass of cold water. Close sleeve very tightly.
- Place in a deep baking sheet, put in an oven preheated to 180 degrees. Bake for 1.5-2 hours - the exact time is determined by the weight of the bird. After 1.5 hours, open the sleeve and make a puncture: if clear juice comes out, brown the guinea fowl without a sleeve at 200 degrees and take it out.
Any meat sounds very interesting in the company of sweet and sour fruits: for this reason, it is often baked with pineapples or citrus fruits. Oranges are an excellent choice for poultry, especially if you cook it for the holiday table. It is worth adding a little honey, olive oil and dried herbs, and you get a great aromatic sauce that will make the guinea fowl especially impressive.
Ingredients:
- guinea fowl - 1 pc.;
- oranges - 3 pcs.;
- honey - 2 table. spoons;
- olive oil - 3 table. spoons;
- ground basil - 1 tsp. the spoon;
- clove of garlic;
- salt - 1 tsp. the spoon.
Cooking method:
- After rinsing the guinea fowl and removing water from it, rub the surface with salt.
- Squeeze the juice from the orange, add olive oil, basil, honey. Squeeze the garlic through the press and enter it there.
- Lubricate the bird well with the resulting sauce, let it lie down for an hour in the cold for impregnation.
- Peel the remaining oranges, divide into slices, place inside the guinea fowl.
- Put it in the sleeve, add half a glass of water and close it securely.
- Bake guinea fowl stuffed with oranges at 170 degrees for 1.5 hours.
- After opening the sleeve, let the bird brown. The temperature of the oven must be increased to 200 degrees, and the guinea fowl itself should be watered with juice, which protrudes from it and gathers nearby, every 5 minutes.
I propose to cook a dish of guinea fowl. The meat of this poultry tastes like a cross between pheasant and partridge meat, but much more tender. The bird is very popular in many regions, we grow it both at home and on farms. A lot of dishes are prepared from guinea fowl (soups, sausages, baked and boiled meat, and so on). Today I offer a recipe for guinea fowl baked in the oven. The meat is tender and tasty. Try it!
Ingredients
To cook guinea fowl in the oven you will need:
guinea fowl - 1 carcass (weighing 1.5-2 kg);
For pickling:
thyme (can be replaced with dill, parsley, tarragon) - 5 branches;
greens of young garlic - 5 sprigs (optional);
garlic - 2 heads;
lemon - 0.5 pcs.;
black peppercorns - 1 tsp;
salt - to taste.
For baking:
vegetable oil - 100 ml.
Cooking steps
To get a fragrant bouquet of spices, I used lemon, young garlic stalks, garlic, thyme and a mixture of peppercorns.
Pour boiling water over the lemon and cut into rings. Cut each head of garlic in half, keeping the cloves intact (as shown in the photo). Cut the stalks of young garlic into 2-3 parts. Grind black pepper with peas (not very finely), using a mortar or coffee grinder. Pour the slices of guinea fowl with lemon juice squeezed from lemon circles. Add the halves of the heads of garlic, greens of young garlic, ground black pepper, thyme, salt, slices of lemon (from which we squeezed the juice) to the meat, mix and send to marinate in the refrigerator for a couple of hours.
Pour vegetable oil on the bottom of the duckling, put the pieces of guinea fowl together with herbs, garlic and lemons, cover and bake in the oven, heated to 170-180 degrees, for 2-2.5 hours, periodically pouring the meat with the secreted juice. The cooking time depends on the age of the bird (if the meat is ready, when cutting it with a knife, transparent juice will stand out).
Guinea fowl baked in the oven according to this recipe turns out to be appetizing and very tasty.
Geese, turkeys, quails and even pheasants have long ceased to be a curiosity. People have already learned how to cook them and even ennobled well-known recipes with their improvements. Somewhat less known and familiar is the guinea fowl - this bird is not so well mastered, and sometimes not even known to the general public. It's time to fill in the gaps in our culinary education!
General information
To be honest, this bird is not fully domesticated game. It is not for nothing that those who breed her are afraid that she will fly away, and persistently teach her to rush in the allotted place, and not hide her eggs in dark corners. Accordingly, the meat of the guinea fowl is somewhat dry - like pheasant. Therefore, most recipes recommend cutting it in portions and only then cooking it. However, you can bake the whole carcass. Only in this case, before preparing the guinea fowl, it is advised to soak it for at least half an hour in hot water. Another option: for a long time, 2-3 hours, languish the bird in the sleeve, and fry until the cherished crust after. In any case, the carcass must be placed in the oven with its back up.
Guinea fowl with garnish
This is one of the ways to bake a bird in the oven, and even in such a way that only vegetables are useful in addition. For the dish you will need a large, at least one and a half kilograms, guinea fowl. The cooking recipe involves putting the processed carcass on a baking sheet greased with butter, adding half a liter of broth to it, and putting it in a preheated oven. When the bird reaches half readiness, a diced loin (150 grams), quarters of 4 apples, sliced \u200b\u200bchampignons or other fresh mushrooms (500 g) and half-boiled potatoes are added to it - a little more than half a kilogram. Plus, add half a glass of red wine and sprinkle the carcass with spices, salt and sugar. When the bird is completely fried, it is cut into portions, laid out along with vegetables on plates, and the sauce is filtered and poured into a gravy boat.
Braised bird
For this dish you need marinated guinea fowl. Recipe for the marinade: mix two crushed garlic cloves, a teaspoon of ginger and paprika, pepper and salt and rub the carcass divided into pieces with these spices. Place it in a sealed container and refrigerate overnight. The juice that stands out is poured into a cup, and the meat is dried, fried to a crust, transferred to a saucepan, and coarsely chopped onions are simmered in a frying pan until soft. The roast merges with the bird, green onions are added there, three peeled and diced tomatoes, chili (whole if you don’t want spicy, chopped if you like it spicy), parsley and marinade drained into a cup. Under the lid, the bird will be stewed for about forty minutes; the liquid secreted by the components should be enough, but if necessary, add a little broth. Chili and laurel are pulled out of the finished dish, and it itself is sprinkled with parsley.
Christmas guinea fowl
Everyone wants to put something tasty and non-daily on the table on the main holiday! Let the guinea fowl be the decoration of the table this time. The recipe is quite complicated, but the efforts pay off with an indescribable taste. All other ingredients are not a problem, but look in advance - they are not sold in every supermarket.
The whole carcass is rubbed with salt and set aside for a while. Chestnuts (700 grams) are washed, cut crosswise, boiled for five minutes and doused with ice water - for easy removal of the peel. A kilogram of unpeeled pumpkin is cut into medium slices, sprinkled with lemon, sprinkled with sugar - and in the oven for an hour. Sprigs of rosemary and mandarin cut into quarters are put into the abdomen of the guinea fowl. The carcass is placed on a baking sheet among the toasted pieces of pumpkin, lined with halves of four more tangerines, the whole composition is sprinkled with spices, covered with foil and put in the oven for another hour. While baking, glaze is being constructed: the juice of three tangerines is combined with two large spoons of honey, salted and boiled down a little. In a frying pan, chestnuts and sesame seeds are fried in a small amount of lemon juice and four tablespoons of sugar - as much as you think you need. Guinea fowl and pumpkin slices are coated with glaze, chestnuts with sesame seeds are added to the dish - and again in the oven for another hour. You have never eaten such a delicacy!
Fragrant guinea fowl
We continue to cook guinea fowl dishes! Recipes allow you to create simply culinary masterpieces from it. For example, a carcass is taken, washed, dried and stuffed with orange and lemon zest. The incision is stabbed with a toothpick, and the outside of the bird is carefully rubbed with a mixture of pepper and salt. A sheet of foil is smeared with margarine, a guinea fowl is placed on it, covered with several sprigs of fresh rosemary, and the sheet is tightly folded. Broth is poured into the duckling, a wrapped bird is placed in it; the liquid should just barely cover the foil. The dish is covered with a lid and put in the oven for an hour and a half. You will need to turn it over a couple of times. Before calling to the table, do not forget to remove the foil.
Stuffed guinea fowl
One of the guaranteed successful ways to cook guinea fowl is to stuff it with all sorts of goodies. For example, soak a piece of bread in broth and squeeze, mix with finely chopped beef (200 g is enough) and half the amount of bacon, and chop parsley and one onion into this minced meat. All components are kneaded and put into the abdomen with pre-grated salt and guinea fowl pepper. The hole is sewn or chopped off, ham petals are placed on the breast (200 g, for the juiciness of this part of the carcass), the bird is tied with a harsh thread and placed in the oven for an hour and a half. Occasionally it is worth watering it with leaked juice.
Cooking in Italian
A very easy-to-prepare guinea fowl, the recipe does not require complex steps or rare components. All you need for a bird is a glass of red wine, pomegranate, onion and spices. The carcass is cut into convenient pieces and fried in olive oil along with chopped onions. The only difficulty is to clean pomegranate seeds with high quality. They are laid to the guinea fowl, poured with wine. The dish is seasoned with a teaspoon of paprika and salted to taste. Half an hour of stewing - and Italian food is on your table. Very tasty guinea fowl, the recipe recommends long rice or pasta for it.
"Sleeve" baking
Foil and sleeve are our best friends when preparing a bird! Including guinea fowl: recipes for cooking in the oven, of course, promise softness and juiciness, but only a sleeve can guarantee it. The carcass is first rubbed with pepper and salt, and then smeared with orange juice mixed with a couple of crushed garlic cloves and two tablespoons of olive oil. The bird is carefully inserted into the sleeve, dressing is poured there, if left. If you want the guinea fowl to be saturated with all the flavors, you can leave it right in the sleeve for an hour in the refrigerator. However, there is no special need for this - and it will be nourished in the oven. The edge of the sleeve is tied, and the guinea fowl is baked for an hour and a half. Then it opens, the bird is poured with its own juice - and for another half an hour it acquires a crust. As you can see, the recipe for guinea fowl in the oven is not at all complicated - but what is the result! By the way, if you wish, you can add fresh herbs to the sleeve: mint, parsley, rosemary - and a cinnamon stick. Then your bird will not only be juicy and tasty, but also fragrant.
Guinea fowl are relatives of chicken and pheasant. Birds 4-5 months old are usually eaten. Their meat resembles partridge or pheasant in taste, but it is more tender. And another interesting point: there is almost 10% more white meat in guinea fowl than in chicken. It is stuffed, stewed, fried in a pan and baked in the oven. Now we will tell you a few recipes for cooking guinea fowl.
Guinea fowl in the oven - recipe
- guinea fowl - 1 pc.;
- orange - 1 pc.;
- lemon - 1 pc.;
- margarine - 50 g;
- meat broth - 150 ml;
- rosemary, salt, pepper - to taste.
Guinea fowl must first be gutted, washed and dried with a napkin. Then we stuff it with chopped lemon and orange zest, sew up the hole or fasten it with a toothpick. We rub the guinea fowl with a mixture of salt and pepper, put a few sprigs of rosemary on the carcass and wrap it in foil, previously smeared with margarine. Pour the broth into the pan, put the carcass in foil, close the lid and send it to the oven heated to 180-200 degrees for an hour and a half. Periodically, the guinea fowl in the oven needs to be turned over. After this time, we take out the bird, remove the foil, cut the guinea fowl into pieces and serve.
How to cook stuffed guinea fowl in the oven?
- guinea fowl - 1 pc.;
- lard - 100 g;
- beef - 200 g;
- onion - 1 pc.;
- parsley - 40 g;
- wheat bread - 100 g;
- ham - 200 g;
- meat broth - 200 g;
- salt pepper.
Wash the guinea fowl, dry it and rub it with salt and pepper inside and out. Now we prepare the minced meat: we soak the bread in the broth and squeeze it, cut the beef and lard as finely as possible. Chop the onion and parsley as well. Mix all ingredients, add salt and pepper. We stuff the guinea fowl with the resulting mixture, fasten the hole with a toothpick, put slices of ham on the breast and tie the carcass with a thread. We spread the bird on a baking sheet, send it to a preheated oven for about 80 minutes. First, the carcass can be covered with foil, and 20 minutes before the end of cooking, remove the foil to make a golden crust.
Cooking stuffed guinea fowl
- guinea fowl - 1 pc.;
- smoked lard - 200 g;
- butter - 50 g;
- onion - 1 pc.;
- parsley, marjoram, salt - to taste.
We stuff the pre-washed and dried carcass with thin strips of smoked lard. Rub inside and outside with salt and marjoram. 
Inside we put chopped parsley and a whole onion. We spread the bird on a baking sheet and bake in the oven for about an hour, periodically pouring the resulting juice. If you used a carcass weighing more than 1 kg, then the cooking time will increase slightly. Check readiness by piercing the carcass in the thickest place with a knife, if the juice that stands out is transparent, then the guinea fowl is ready.
By the way, we can tell you not only about creating a masterpiece from guinea fowl, but also about how to cook a turkey in the oven or how to make lemon chicken in the oven. Articles are already on the site!
Guinea fowl is a rare guest on our tables. But in vain, because the meat of this bird is incredibly healthy and very tasty. In terms of its taste, it resembles a pheasant and a partridge, only much more tender.
When cooking dishes from guinea fowl carcasses, you can use the advice of experienced chefs:
in a goose house, such a bird is stewed for about 60 minutes over medium heat;
fry in a pan for 30-40 minutes over medium heat;
on an air grill over high heat, the cooking process takes 50-60 minutes;
baked in the oven at a temperature of 200 ° C for about 60 minutes;
if the guinea fowl is cooked not entirely, but in parts, then the cooking time is already changing - the breast is baked in the oven for 20-25 minutes, and on the grill or pan for 15-20 minutes.
Legs and thighs are cooked in the oven for 30-40 minutes, and on an air grill or pan - 30 minutes;
it is better to bake this bird in the sleeve, as the dish turns out to be more juicy, and the oven remains cleaner;
if the meat is pre-marinated (in mustard, wine, etc.), then it will turn out to be more tender and juicy;
to improve the taste, the bird's carcass is poured with lemon juice, rubbed with salt and pepper, or you can also rub with chopped garlic or orange juice, spices mixed with olive oil;
inside the bird, you can put apples (Antonovka or Semerenko) and dried fruits; before smoking, it is good to soak the carcass in a saline solution for several hours so that the meat is more juicy.
before serving, it is better to divide the carcass into portions and serve the sauce to taste;
to make the dryish meat of this bird more juicy, it is pre-soaked in hot water or marinated with the addition of olive oil and spices.
Baked guinea fowl for the festive table
Now let's figure out how to cook guinea fowl in the oven. The secret of this dish is that we first soak the guinea fowl in a honey-salt solution. The main thing is to follow the proportions indicated in the recipe for its preparation so that the meat does not oversalt. You need to start preparing the dish in the evening, since the bird must soak in the solution for at least eight hours.
Compound:
guinea fowl carcass;
3 art. l. refined vegetable oils;
ground white pepper;
2 tbsp. l. softened butter;
0.6 kg of potatoes.
Composition for honey-salt solution:
1 st. l. honey;
20 g of table salt;
2 leaves of laurel;
1 tsp juniper;
1 sprig of rosemary;
2 pcs. dried mushrooms.
Attention! The amount of ingredients for the honey-salt solution is indicated based on 1 liter of filtered water!
Cooking:
We wash the carcass of the guinea fowl and put it in a deep pan.
Fill it with filtered water so that it completely covers the bird.
Then take the bird out of the pot. We measure the amount of liquid using a liter jar.
Following the proportions indicated in the recipe, add honey, salt, bay leaves, dried mushrooms, rosemary and juniper to the water.
Bring the solution to a boil and cool.
We spread the carcass of the guinea fowl in it and send it to the refrigerator for the night.
After the specified time, we remove the bird from the solution. Carefully cut off the spine with kitchen scissors.
Now we need to flatten the bird. Place it on a cutting board and press it down well.
Peel the potatoes and boil until half cooked.
Grease a baking sheet with butter and put the carcass of guinea fowl on it.
Distribute potatoes around the bird.
Lubricate the carcass with refined vegetable oil, preferably olive.
We bake the bird for forty minutes at a temperature mark of 180 degrees.
We take out the guinea fowl and cool it slightly.
To brown the potatoes, sweat them for about ten minutes in the switched off oven.
The dish is ready!
Guinea fowl with citrus notes
How to cook guinea fowl so that it is soft and fragrant? There is nothing easier: bake a bird in your sleeve. And to give it exquisite citrus notes, we will prepare a sauce from freshly squeezed orange juice.
Compound:
guinea fowl carcass;
2 oranges;
2-3 garlic cloves;
2 tbsp. l. a blend of spices;
salt;
2-3 tbsp. l. olive oils.
Advice! From spices, use ground black and hot pepper, paprika, basil, saffron and cumin.
Cooking:
Prepare the guinea fowl carcass: wash it and dry it.
Peel the garlic cloves and squeeze through a press. Put the garlic paste into a bowl.
Squeeze the juice from oranges and mix it with garlic.
We introduce olive oil and stir the marinade until smooth.
We combine the blend of spices with salt, mix.
We rub the guinea fowl carcass with the resulting mixture.
Then brush it with the marinade.
We spread the bird in the sleeve, pour the remaining sauce.
We put the guinea fowl in the refrigerator for an hour so that it marinates.
We bake the bird at a temperature threshold of 180 degrees for an hour.
Then carefully cut the sleeve. We roast the guinea fowl in the oven until it becomes rosy. Every five minutes, water it with the juice that stands out.
Serve guinea fowl with fresh vegetables.