home Culinary recipes Meat dishes Guinea fowl with creamy orange sauce with honey and rosemary

Guinea fowl with creamy orange sauce with honey and rosemary

Guinea fowl with creamy orange sauce with honey and rosemary

Category: Meat dishes
Guinea fowl with creamy orange sauce with honey and rosemary

Ingredients

Guinea fowl 2 carcasses
For brine
Water 4 liters
Salt 15 tbsp
Ginger 1 tbsp
Dried garlic 1 tbsp
For
Turnip onion 3-4 pcs
Frozen ramsons / garlic Taste
Orange 1 PC
For the sauce
Butter 100-120 gr
Whole orange zest
Rosemary
Honey 1 tbsp

Cooking method

  • Boil a liter of water with salt and brine spices. Remove from the stove, pour into a large container (pan) where our birds will "float" and add 3 liters of bottled water.
  • We put the Guinea fowl in the brine, put a plate on top and leave for 6-8 hours
  • At the end of this time, rinse the carcasses with cold water.
  • We take a baking dish (I have a disposable one) and pour 200 grams of water, 50 grams of oil and 50 grams of good vinegar (apple cider, wine) onto the bottom, salt this liquid slightly.
  • We spread the coarsely chopped onion, wild garlic or a couple of heads of garlic, cut across.
  • Put mugs of peeled orange on top. The white part must also be removed so that it does not taste bitter.
  • Guinea fowl with creamy orange sauce with honey and rosemary
  • Put large pieces of meat on top. I cut each carcass into 4 pieces. In total, I got 8 pieces.
  • Guinea fowl with creamy orange sauce with honey and rosemary
  • Cooking the sauce.
  • Melt the butter over low heat and add the zest of a whole orange. Let's sweat a little. Add finely chopped rosemary leaves and a tablespoon of honey. Another three minutes and our sauce is ready. I ended up using the mill a couple of times with a mixture of peas.
  • We carefully grease our meat with a brush and decorate with a piece of orange and a couple of rosemary sprigs.
  • Guinea fowl with creamy orange sauce with honey and rosemary
  • Cover the form with foil.
  • I prefer to leave for another 6-8 hours in this state. That is, in the morning in brine, in the evening under the marinade and leave it overnight. The birds will languish in the oven for three hours under foil. The first hour at a temperature of 190 degrees. The second and third 170-175, then you need to remove the foil, increase the pace by 190 degrees and another 20-30 minutes until the crust appears. During this time, the onion-orange pillow will turn into marmalade and serve as an additional sauce when serving.
  • Guinea fowl with creamy orange sauce with honey and rosemary
  • Have a nice day everyone)))

The dish is designed for

For the company

Time for preparing:

12 hours

Cooking program:

Oven

Note

The daughter will take these birds on a visit tomorrow and cook them there.
But I asked for a photo of the finished dish and tomorrow night, I hope I'll put it out.
Guinea fowl with creamy orange sauce with honey and rosemary
Guinea fowl is considered a game, its meat is dark bluish in color. She belongs to the order of chicken)
The meat is considered dietary and easily digestible. Now in the markets you can find two types of carcasses. Soup and broilers. The weight of a broiler Guinea fowl starts from 1.8 kg to 2.4 kg. And her lower leg cartilage is round. A soup Guinea fowl weighs 0.9-1.2 kg and has a thin, pointed drumstick. Its meat is drier, but more fragrant.
The choice is yours. Bon Appetit))

Rada-dms
Zhannochka! I took the first turn! The recipe is very interesting! And without a photo of the finished dish, it is clear that it will turn out tasty and original! And thanks for the information, I never thought about it, and now I will torture the sellers in the market with the knowledge of desire! We love the guinea fowl, we cook it periodically! Thanks for the awesome recipe!
Zhannptica
Rada-dms, thanks, Olga))))
I grow these birds at least 40 pieces every summer, if they hadn't shouted louder than peacocks, then the price would not have been
The rolls of them are awesome and the stew too))
Irina F
Vovo, Jeanne, they stopped me with this cry, they screamed like victims !!!
The recipe is incomparable, indeed, guinea fowl meat is considered very useful, and the egg is very valuable in composition!
After your recipe, I regretted that I had no guinea fowl!

Jeanne, do you incubate them yourself or do you buy young animals?

Zhannptica
IRINA, thanks and .... if anything

I am a wholesaler of agricultural poultry. I have everything. From layers to turkeys and pheasants

ang-kay
Jeannewhat a cool bird. I have no doubt that this is delicious and you can't pull it off by the ears. And at what temperature to bake?
Zhannptica
Angela, thanks)))) that's what it means to spread recipes at night. Now I will add
Kara
Zhannochka, one photo choked with saliva!

Tell me, dear, will it work with an ordinary chicken? Where to look for guinea fowl, I have not yet come up with
Zhannptica
Irina, of course!! This is also chicken, only with red meat)))

In the Metro and Globus there are, the price is at the level of salmon, but sometimes you can))


Added on Thursday, 23 Feb 2017 13:11

And the Quails are perfect under this creamy sauce


Added Thursday, 23 Feb 2017 16:01

Guinea fowl with creamy orange sauce with honey and rosemary
Something like that)))
lungwort
Zhannochka, how delicious it is ....... I love the guinea fowl, though the price of it bites. It is a pity that in the village I do not live up to "white flies" and lately on short visits, otherwise I would not have resisted and bought birds. I wonder what the soaking of carcasses in saline solution and under pressure gives? Or is the bird better salted and soaked in spices? And another question as to the bird guru. And what can replace the guinea fowl, what bird?
Zhannptica
Natalia, I wrote above Irinka that for quail or chicken.
No oppression, just a plate so that the carcasses are under water and do not float.
I love meat pickles. We don’t always cook spontaneously, usually in the evening we already know WHAT we will do tomorrow.
So if we are talking about chicken, baked meat, duck, then I do not think for a long time. For the night in brine, and I will think of a marinade in the morning. The main thing is to rinse then. No fanaticism, just under cold water. Taste chicken baked once after 6-8 hours of brine and "feel the difference", as they say
lungwort
Zhanochka, thanks, I understood everything. I accept for execution.
lungwort
Zhannochka, I bought a guinea fowl and I did this miracle! I liked it very much. The honey really pumped up, it was old and dark. The rosemary was dry. But how delicious it turned out. Here the sauce tasted a little bitter. Why? Jean, thank you for the recipe.
Zhannptica
Nataliahow glad I am that everything worked out))
Have oranges cut off the white border under the skin ?? She could give bitterness. Look at the photo. All white films are cut to pulp
lungwort
I did everything right. Maybe the bitterness was given by arrows of garlic.

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