Pintade Recipe

A flavoursome recipe with an increasingly popular bird and delicious roasted veggies 1 hr and 45 mins.

Pintade recipe. Roast or braise in a stew or curry as you would a chicken but make sure to adjust your timings accordingly as guinea fowls are a little smaller and generally contain half the amount of fat as a chicken meaning they can have a tendency to dry out if not cooked with care. A delicious alternative to roast chicken that s just the right size for two. Add carrots parsnips turnips remaining shallots and remaining garlic.

Pintade french guinea fowl recipe ingredients 1 guinea fowl about 3 1 2 lb. Like other game it is also delicious with winter fruits such as quince plums or prunes. Put the onions and 30g 1oz of the butter in a small pan and cover with cold water.

Or 2 guinea fowl 2 pounds each cut into serving pieces 2 large onions diced 3 tablespoons all purpose flour 1 whole bay leaf teaspoon dried thyme 4 sprigs fresh parsley 1 2 teaspoon fresh rosemary 5 cloves of garlic peeled 1 teaspoon lemon juice 3 cups vegetable broth. Guinea fowl or pintade is the perfect bird for you if you find cooking game tricky but would like to give something new a try. Add a pinch of salt and cook over a medium heat for 15 minutes.

The legs benefit most from braising and make a lovely. Guinea fowl comes into season in time for autumn and runs through until the end of winter so naturally it pairs nicely with earthy autumnal flavours like mushrooms and beetroot and robust winter root vegetables such as celeriac or parsnip. Delve into this guinea fowl recipe collection for treats such as mark dodson s guinea fowl terrine andy waters roasted guinea fowl with beetroot ginger and thyme and theo randall s gorganzola stuffed guinea fowl.

Roast in a 375 f oven for 40 minutes basting twice. Raise heat to medium high. 7 ratings 4 6 out of 5 star rating.

Add the hen pieces skin side down and cook turning the pieces often until browned all over. Spread evenly a layer of herb butter under the skin of the guinea fowl breast then fasten poultry skin with skewers. Remove from the heat and set aside leaving the.