The finest hunters eat what they kill, so it makes sense that you could like hunting as a hobby. The guinea chicken dish we’ve made is sure to become a new family favourite. Some people like the gamy flavour and dark colour of the meat from this bird, but you can minimise both with this recipe. It is an easy-to-prepare, family-friendly dish served with rice and a few veggies.
Guinea fowl casserole suggestions
The pineapple cuts through the meat’s richness and provides a delightful sweetness. Along with the rest, roast some potatoes for those golden crispy treats. To really spice up the flavour, try adding a sprinkle of chilli flakes. At the two-hour mark, you may throw in some potatoes and stock if you choose. Accompany with roasted veggies like broccoli and a serving of rice or mashed potatoes.
If you want to stand out, you need to embrace your inner wild side. After your journey, try this savoury guinea fowl dish, which is packed with flavour.
Guinea fowl casserole recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 4 servings
Prep time: 20 minutes
Roasting Time: 4 hours
Total time: 4 hours 19 minutes
Ingredients
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1 Guinea fowl, jointed
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1 onion, chopped
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2 sticks celery, chopped
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1 carrot, chopped
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1 large pineapple, cubed
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1 litre ginger ale
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salt and freshly ground black pepper
Method
- Preheat oven to 200°C.
- Place cleaned guinea fowl, whole or jointed, into casserole and brown on all sides.
- Add prepared vegetables and season to taste.
- Add diced pineapple and ginger ale, cover tightly with lid or foil.
- Place in 200°C oven and immediately turn the heat down to 160°C.
- Cook slowly for at least 4 hours. Check periodically to make sure that it’s not drying out and then add more ginger ale if needed.
- Thicken the sauce with Maizena dissolved in water and joint the fowl if it wasn’t before.
- Serve with roasted or game potatoes and peas.