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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is for a request for guinea fowl recipes. This is a good sauce for pheasant or chicken too. Ingredients:
2 guinea fowl, halved and trimmed |
1 clove garlic, crushed |
2 ounces butter |
3 tablespoons worcestershire sauce |
2 teaspoons dijon mustard |
2 teaspoons tabasco sauce |
1/2 teaspoon salt |
1/2 cup red currant jelly |
1/2 cup orange juice |
1/2 teaspoon ground ginger |
1 teaspoon vegetable oil |
Directions:
1. Prepare the sauce by combining all the ingredients in a food processor or blender.
2. Put the guinea fowl skin side down in a baking dish and pour the sauce over.
3. Cover the dish with plastic-wrap and leave in a cool place until you are ready to cook.
4. You can do this as far ahead as the night before and refrigerate it.
5. Pre-heat the oven to moderate.
6. Discard the wrap and cover the dish with with a lid or foil.
7. Cook in the center of the oven for 20 minutes.
8. Remove the lid or foil, and turn the birds.
9. Cook uncovered for a further 20 minutes, basting once or twice with the sauce.
10. Transfer the birds to serving plates, season the sauce and spoon a little over each of the portions.
11. Serve the rest seperately.
12. This is good served with steamed rice, and it's a good way to cook pheasant or chicken quarters.
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