Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange

Name: Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 blood oranges; 6 Tbsps butter; 1 stalk whole stalk of celery; 1 small handful fresh thyme; 2 kilograms guinea fowl; 1 Tbsp olive oil; 10 sage leaves; 4 servings sea salt and freshly ground black pepper; 6 cloves garlic, whole and unpeeled; 355 milliliters fruity dry white wine

Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange might be just the main course you are searching for. One portion of this dish contains approximately 134g of protein, 57g of fat, and a total of 1174 calories. This gluten free and primal recipe serves 4. 68 people found this recipe to be tasty and satisfying. A mixture of sea salt and pepper, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange, Roast guinea fowl with chestnut, sage & lemon stuffing, and Guinea fowl tagine are very similar to this recipe.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt.

Ingredients you will need

Guinea Fowl

Salt

Dry Seasoning Rub

Equipment you will use

Paper Towels

Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each.

Ingredients you will need

Orange

Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly. Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.

Ingredients you will need

Salt And Pepper

Guinea Fowl

Celery

Thyme

Ribs

Equipment you will use

Bowl

Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown.

Ingredients you will need

Salt And Pepper

Guinea Fowl

Olive Oil

Butter

Garlic

Sage

Equipment you will use

Frying Pan

Add the wine at intervals, enough to keep the pan slightly moist at all times.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed. When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.

Ingredients you will need

Guinea Fowl

Gravy

Meat

Wine

Equipment you will use

Oven

Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor.

Ingredients you will need

Garlic

Guinea Fowl

Stuffing