First off, what on earth is a guinea fowl?
Guinea fowl actually originate from Africa and are related to other game birds such as pheasants and turkeys. Guineas eat a ton of bugs, and roam the pastures more so than any other poultry species at White Oak! They are more active, range farther and fly higher than chickens. As a result, this meat is leaner than chicken and the birds must be cooked properly!
The unique taste is a mix between chicken (slightly gamier) and duck. It is similar to wild game, but with a slight sweet hint, more delicate, and not as strong. Guinea fowl meat is rich in Vitamin B6, niacin and potassium.
Braised Guinea Fowl Recipe
1 T Butter
2 slices bacon, chopped (optional)
4 bay leaves, slightly broken up
1.5 tsp rosemary
1/2 tsp thyme
1 tsp salt
3 garlic cloves, chopped
1 cup water
Heat butter on high heat in Dutch oven or large pot, large enough to fit the guinea, laying on its side
Brown each side of the guinea on high heat, about 1 min each side
Add the bacon bits & keep on high until slightly crispy
Add garlic cloves and keep heat on high until slightly crispy
Add rosemary, thyme, bay leaves and salt
Pour in 1 cup water with high heat. Rub bottom of pan with wooden spoon to make sure all brown bits are incorporated
Reduce to low simmer, cover and let cook for 1 hour, flip guinea fowl half way through.
Drizzle liquid & bacon pieces over meat when serve, or can save the juices as a bone broth. Will get wiggly jiggly over night if cooled in fridge.
For a bring guinea fowl recipe, check here. Hope you enjoy! If you source anything from White Oak Pastures, you can use code "strongsistas" at checkout to help support us. Thank you!