Poultry and Game Recipes - Griddled and Roasted Guinea Fowl Recipe

  
 

Poultry and Game Recipes - Griddled and Roasted Guinea Fowl Recipe

Ingredients

Serve 4

  • 1.75 kg/3 1/2 lb guinea fowl, cut into 8 portions

  • 2 tablespoons Dijon mustard

  • grated rind and juice of 2 lemons

  • vegetable oil, for brushing

  • sea salt and pepper

Method:

  1. Heat a griddle pan or nonstick frying pan. Put on the guinea fowl joints and cook for about 6 minutes on each side.

  2. The skin should be quite charred, which will give the guinea fowl a good flavor.

  3. Mix the mustard, lemon rind and juice together and season to taste with salt and pepper.

  4. Brush a roasting tin with a little oil. Remove the guinea fowl from the pan and place in the roasting tin.

  5. Brush the joints with the mustard mixture, then roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.

  6. To test, insert a sharp knife into the thickest part of each joint - the juices should run clear.