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PostPosted: Sun May 25, 2008 2:16 pm 
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Champion Bird
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Location: Yarra Junction, Vic
Can anyone give me some advice on cooking guinea fowl? My recipe books have very few examples and tend to lean towards cooking only the breasts.


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PostPosted: Mon May 26, 2008 7:10 pm 
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Phoenix
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http://www.fooddownunder.com/cgi-bin/se ... uinea+fowl
http://www.cookitsimply.com/category-0020-01j72.html
Try these some sound nice :)


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PostPosted: Mon May 26, 2008 8:20 pm 
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Gallant Game
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Cover it with fatty bacon, it holds in the moisture (they tend to dry out if cooked uncovered), the bacon is delicious and the Guinea fowl is even better.

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"The wheels still turning, but the hamsters dead"


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PostPosted: Mon May 26, 2008 9:03 pm 
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Old Mother Goose
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When you have recipes that just call for breasts - then use the rest of the fowl for stock / soup. Or bones for stock and meat for a pasta or risotto.
Flavour with garlic and thyme.
I do have a couple of recipes that I will post soon, I promise> :)

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PostPosted: Mon May 26, 2008 9:03 pm 
Wow thanks for those links....am going to be giving Guinea Fowl a go shortly,well soon as the couple I don't have for sale grow up.

Never eaten them before so looking forward to it.

Also want to try peacock if anyone has a bird that want to get rid of :wink:


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PostPosted: Mon May 26, 2008 9:43 pm 
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Champion Bird
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Location: Yarra Junction, Vic
Thank you all. That's given me some good ideas. The family is unused to what they call "strange meats" so I want to impress them. I have two to cook so I can treat them in different ways, and I'll have two carcases for the stock.
Looking forward to your recipes, Stella.
I'll report back when they've been eaten. :lol:


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PostPosted: Tue May 27, 2008 8:46 am 
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Proud Rooster
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My husband cooked the roast goose recipe from this site last night

http://www.gamefarm.com.au/index.php?s=recipes_list

Very very tasty :D There are quite a few recpies for different fowl I'd like to try here, they all sound pretty good.


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PostPosted: Tue May 27, 2008 10:30 pm 
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Old Mother Goose
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Sauteed Guinea Fowl with a White Wine Sauce:

4 guinea fowl breasts
50ml olive oil
1 Tbsp chopped thyme
2 Tbsp wholegrain mustard
salt and pepper
3 knobs of butter
2 shallots ( the real variety - not misnomered spring onions!!)

1 garlic clove chopped
100ml white wine or cider
50ml cream
12 slices eating apple sliced
1 Tbsp honey

Cut slashes in the guinea fowl breast and rub them with olive oil, some of the thyme, mustard, salt and pepper.
Heat a knob of butter in a heavy-based frying pan until it foams.
Add the guinea-fowl and saute for 10 minutes on each side. Remove the Guinea fowl and keep warm.

In the same pan, heat another knob of butter and add the shallots, garlic and remaining thyme and fry, stirring, until the shallot is softened, around 2-3 minutes. Pour in the white wine or cider and cook briskly until reduced ( about 10 minutes). then add the cream. Cook over a high heat until reduced to a thick consistency and a rich golden colour.

Meanwhile add the 3rd knob of butter ina heavy-based fry pan, Add the apple slices an dhoney and fry until the apple is caramelised. Spoon the cream sauce onto a warm serving plate. Slice the guinea fowl breasts and place on top of the sauce, Garnish with the caramelised apple and serve at once.
Serves 4

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PostPosted: Tue May 27, 2008 10:40 pm 
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Old Mother Goose
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Chicken (or Guinea fowl) Pot-roasted in Thyme and Hay yes hay!

serves 4

1 lagre bunch of thyme
a double handful of dry hay
3 garlic cloves unpeeled
1 free-range chicken or guinea-fowl approx 1-1.5kg
25g butter
1 tsp sea salt
1 glass white wine

Flour paste to glue the casserole lid together ( very important -keeps it all moist and succulent - my grandmother used to do this) - but don't eat it!!:
250g flour
1 Tbsp salt
cold water

Dig out your biggest cast-iron or terracotta casserole dish. The bird should fit in with room to spare.
Now mix the thyme with the hay and lay 1/3 of it on the bottom of the casserole.
Smash the garlic and throw it in among the hay.
Rub the butter over the chicken, spronkle with salt, then pour over the wine.
Pile the rest of the hay around the bird.
Pre-heat the oven to 220 deg C.
Now make the flour paste seal. Just mix enough water with the flour and salt to make a firm elastic dough. Roll this out into a long sausage and stick it all the way around the rim of the casserole. Press the lid on firmly and make sure an air-tight seal is achieved. Place inthe hot oven for 80-90 minutes.
Remove and cut open the lid to reveal a beautifully cooked bird, moist and yummy, redolent of garlic, thyme and the countryside. Carve the bird and pour over the juices.

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PostPosted: Wed May 28, 2008 11:35 am 
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Champion Bird
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Location: Yarra Junction, Vic
Thank you so much, Stella. You've set my imagination running... never cooked with hay. Reminds me of the theory of cooking meat/game with the herbs they might have eaten when alive: i.e. pork with apples.

Also, hooray for your little protest against the use of the name shallots for spring onions. I get mad! It's a small instance of globalisation of language through the supermarket. Labels printed for NSW and used in Victoria. It certainly makes things confusing because I've now begun to doubt all use of 'shallots' in recipes (and it's not always obvious).


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PostPosted: Thu May 29, 2008 2:47 pm 
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Champion Bird
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Location: Yarra Junction, Vic
Well, I tried two different recipes and came to the conclusion that with roasting it was more difficult to get the bird tender and just cooked, than with a casserole. So I'm passing on the casserole recipe, which is my own invention.

Guineafowl casserole
Serves three small eaters.

2 tbsp saltfree butter
1 tbsp extra-virgin olive oil
1 guineafowl (0.9 kg)
1 medium onion, thinly sliced
1 tbsp fresh herbs (thyme or sage) OR pinch of mixed dried herbs
1 kiwifruit (firm, not over-ripe)
2 Granny Smith apples
1 lemon
¼ cup white wine
1 cup rich chicken stock

Joint guineafowl (2 breasts, 2 hip/leg) and marinate for 1 hour with onion, kiwifruit, herbs, olive oil, wine & stock. Rest of carcase can be frozen for future use in stock.
Peel, core and halve apples and sprinkle with lemon juice

Preheat oven to 210C.
Use an oven/stove-proof casserole large enough to lay the joints on the bottom. Drain the guineafowl pieces and lightly brown them in butter, then add the onion and apple pieces and and brown them lightly. Add remaining marinade liquid, cover and place in oven for about 35 minutes. Test for doneness and put back for another few minutes if necessary.
I was using a convection/microwave, and used the convection for the main cooking and a couple of minutes on microwave to finish it. If using only a conventional oven, time would be about 45 minutes

Serve with creamed potato: I used well-cooked Purple King potatoes mashed with salt free butter and a large dollop of low-fat cream.


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PostPosted: Thu May 29, 2008 4:36 pm 
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Phoenix
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Sounds yummy does that mean we are coming for tea. :lol: :lol: :lol:


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PostPosted: Thu May 29, 2008 6:17 pm 
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Champion Bird
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Location: Yarra Junction, Vic
:D :D :D
Sorry, we ate it all and the dog licked the dish!


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