Archive for March 16th, 2012

16
Mar
12

Recipe: Guinea Fowl with Maple Onion Glaze

Guinea Fowl with Maple Onion Glaze

Guinea Fowl with Maple Onion Glaze

Having grown up in a rural area, we had a lot of food stuffs available to us that are often considered “exotic” or “unusual by the masses. Guinea fowl falls into that category, they are rather fascinating creatures and will certainly keep a yard free of insects providing rich eggs with yolks that are second to none! The best thing being a delicate dark poultry meat that anyone willing to explore their palate is certain to fall in love with! I promised you in the previous post describing Delta Luna’s Carignane a roasted Guinea Fowl recipe, here it is!

INGREDIENTS:

1 guinea fowl
salt and freshly ground black pepper
2 tsp dried thyme
2 TBS unsalted butter
3 TBS olive oil
1 large white or yellow onion, peeled and thinly sliced
½ cup or dry white wine  + ¼ cup
½ cup of pure maple syrup

METHOD:

Preheat the oven to 325 F. Rinse bird inside and out and pat dry with paper towels. Season inside and out with salt, pepper and thyme. Heat 1 TBS of butter and 1 TBS of olive oil in a dutch oven until hot. Add the bird and brown on all sides, deglaze with ¼ cup of wine. Place in the oven and roast with lid on for about 1 hour.
In a hot skillet, add remaining butter and olive oil. Saute the sliced onions, stirring constantly over medium heat, until onions are brown (about 10 minutes). Deglaze the pan with beer or wine. Cook until the liquid is reduced by half. Then add the maple and heat until the liquid thickens. Reserve and toss with the bird once cooked to serve. Serve immediately.

Guinea Fowl

Guinea Fowl

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