Poultry and Game Recipes - Guinea Fowl with Raspberries Recipe

  
 

Poultry and Game Recipes - Guinea Fowl with Raspberries Recipe

Ingredients

Serve 2-4

  • 1 oven-ready guinea fowl

  • 25 g/1 oz butter

  • 2 rosemary sprigs

  • 175 g/6 oz fresh raspberries

  • 1 tablespoon oil

  • 4 tablespoons raspberry vinegar

  • 4 tablespoons double cream

  • salt and pepper 

To garnish:

  • 50 g/2 oz fresh raspberries

  • parsley sprigs

  • bay leaves

Method:

  1. Season the guinea fowl well inside and out. Put half the butter, the rosemary and one-third of the raspberries in the body cavity.

  2. Heat the remaining butter and the oil in a pan. Add the guinea fowl and brown on all sides. Add the vinegar.

  3. Lay the guinea fowl on its side and cook for 20-25 minutes, then turn on to the other side and cook for a further 20-25 minutes.

  4. Transfer to a warm serving dish and keep hot. Add the cream and salt and pepper to taste to the pan, stirring well to dissolve the sediment.

  5. Add the remaining raspberries and heat through, without stirring. Spoon the raspberry sauce around the guinea fowl. Garnish with the raspberries and herbs.