This guinea fowl recipe for two is a gamey plate of loveliness – it's full of flavour but not too heavy.
Ingredients
- 50g fresh flatleaf parsley, chopped
- 50g fresh thyme leaves
- 5 garlic cloves, crushed
- 100g softened butter
- 1 whole guinea fowl
- 1 tbsp olive oil
- 2 carrots, cut in half lengthways
- 2 shallots, cut in half lengthways
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 1 tsp fennel seeds
- 1 cinnamon stick
- 25g golden raisins
- 50g caster sugar
- Pared zest of 1 orange
- 50ml white wine vinegar
For the cabbage marinade
- ½ red cabbage, sliced
- ½ cinnamon stick
- Peel of 1 orange
- 150ml port
- 150ml red wine
Method
- 1. For the marinade, put the cabbage, cinnamon and orange peel in a large container and pour over the port and red wine. Cover and marinate in the fridge for 24 hours. Strain and reserve the cabbage and liquid.
- 2. Preheat the oven to 180°C/fan160°C/gas 4. Mix the parsley, thyme, garlic and butter in a bowl. Fill the cavity of the bird with the mixture and season all over.
- 3. Heat a heavy-based pan with the olive oil over a medium heat. Place the guinea fowl in the pan and cook until golden brown all over. Transfer to a roasting tin with the carrots and shallots and roast for 50 minutes to 1 hour until the juices run clear where the thigh meets the body.
- 4. Meanwhile, heat the vegetable oil in a large heavy-based pot with a lid and cook the onion, fennel seeds and cinnamon stick for 10 minutes until the onion is very soft and translucent.
- 5. Add the raisins, sugar and orange zest, then mix thoroughly. Cover with the lid and leave the mixture to cook gently for 20 minutes.
- 6. Uncover, then add the vinegar, the reserved marinated cabbage and enough of the reserved marinade liquid to almost cover the cabbage. Cook over a medium-high heat, stirring occasionally. Cook until the liquid is reduced and the cabbage is glazed and sticky.
- 7. Season to taste, then check the flavour. The cabbage may need a touch of sugar or a drop of vinegar.
- 8. Once the guinea fowl is cooked through, remove the bird and veg from the dish and leave to rest for at least 15 minutes, loosely covered in foil. Carefully remove the thighs from the bone, and the breasts (keeping the skin on them all). Divide the cabbage between 2 plates and top with a breast and thigh, adding the roast veg alongside.
Nutritional info
Per serving: 927kcals, 39.8g fat (16.6g saturated), 61.2g protein, 50.1g carbs, 40.4g sugar, 0.9g salt
Chef's tip
You can make the cabbage marinade up to 1 week in advance and store it in the fridge.
Wine Recommendation
The guinea fowl deserves a red – but keep it fairly light, as a heavier one will overpower the meat. Our tip is a juicy, bright New Zealand Pinot Noir – not the cheapest of wine styles, but it will impress on a big day.