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🍽️ Tender Guinea Fowl with Braised Root Vegetables

691 kcal · 30 min · 4 servings

Ingredients

• 1 guinea fowl (approx. 1.8 kg)
• 1 sprig of rosemary
• 4 sprigs of thyme
• 4 tbsp olive oil
• 2 carrots
• 2 stalks celery
• 2 onions
• 3 tbsp butter
• salt
• pepper (from the mill)
• 1 tbsp thyme
• 0.25 l white wine
• 500 ml poultry stock

Instructions

1. 1. Rinse the guinea fowl under running water.
2. 2. Pat the bird completely dry with kitchen paper.
3. 3. Season the inside of the guinea fowl generously with salt and pepper.
4. 4. Insert fresh sprigs of rosemary and thyme into the cavity of the bird.
5. 5. Wash the carrots and celery thoroughly.
6. 6. Peel the carrots and celery.
7. 7. Cut the root vegetables into coarse, irregular chunks.
8. 8. Peel the onions.
9. 9. Cut the onions into thick wedges.
10. 10. Heat olive oil in a large frying pan or casserole dish.
11. 11. Sauté the onions in the hot oil for a short time.
12. 12. Deglaze the mixture with white wine.
13. 13. Place the guinea fowl directly on top of the braised vegetables.
14. 14. Melt the butter in a small saucepan.
15. 15. Season the melted butter with salt and pepper.
16. 16. Brush the guinea fowl thoroughly with the seasoned butter.
17. 17. Preheat the oven to 180 degrees Celsius.
18. 18. Place the pan in the preheated oven.
19. 19. Roast the guinea fowl for 60 to 70 minutes.
20. 20. Add meat stock gradually during the roasting time.
21. 21. Brush the guinea fowl repeatedly with the remaining butter.
22. 22. Increase the oven temperature briefly at the end to brown the meat.
23. 23. Remove the guinea fowl from the oven.
24. 24. Cut the meat into portions.
25. 25. Adjust the sauce in the casserole dish with salt and pepper to taste.
26. 26. Sprinkle the finished dish with fresh thyme leaves.
27. 27. Serve the guinea fowl hot.

Nutrition per serving

• kcal: 691
• Protein: 58 g · Fett/Fat: 44 g · Carbs: 6 g