Sick of just eating plain meat? Looking for a unique way to enjoy some pastured guinea?
One of our favorite ways to eat guinea fowl is cooked in a terrine. What the heck is a terrine? A terrine is traditional in French cuisine and is a meat, fish or veggie mixture that has been cooked in advance and allowed to cool or set in the container. It is cooked and served in a loaf pan, so kind of like a meat bread!
Terrine is similar to pate in the sense that it is served cool, but it doesn’t necessarily contain liver and uses a lot more ingredients to give it a unique texture profile! Terrines seem sophisticated, but we are not sophisticated chefs and wanted to make this a super easy recipe to enjoy a unique and fun recipe!
The ingredients of this recipe only come from the animal - so this recipe is carnivore approved! And is a sneak preview of one of our recipes from the ‘Carnivore Code Cookbook’ we are working on with Dr. Paul Saladino. The cookbook will be coming out sometime spring 2020 -- stay tuned! Until then, we will be featuring some of our recipes on White Oak’s recipe blog!
1 full 1.5 lb guinea
200 g iberico pork fat, chopped
200 g Cream
Prosciutto, enough to line the pan
6 slices bacon
1/2 tsp Rosemary
1/2 tsp Thyme
1/4 tsp Glycine
1 tsp Salt
View the images above to help follow along with the instructions.
Cut up the guinea fowl, separate skin, white meat and dark meat (thigh, legs, wings). Save the skin to make chips and the carcass to make bone broth.
Mince the dark meat, you will need about 320 g diced leg, wing and thigh meat
Cut up the pork fat
Cook the bacon, not overly crispy
Let bacon cool, then chop up.
Add the minced dark meat, pork fat, chopped bacon & spices to a bowl. Mix
Add the cream & egg, mix
Line a loaf pan with prosciutto. Scoop in about ½ of the above mixture, then add the guinea fowl breasts (should be about 300 g). Scoop in the remaining mix on top. Then line the top of the mix with more prosciutto.
Add water to a baking pan with some depth. Place the loaf pan in the baking pan with water, the water should come up about ½ - ¾ of the way up the sides of the loaf pan
Cook for about 2 hours, until middle registers to 160 F.
Place in fridge for fat to solidify overnight
The next day, slice and serve!
Hope you enjoy! If you source anything from White Oak Pastures, you can use code "strongsistas" at checkout to help support us. Thank you!