Guinea Fowl In Port And Plum Marinade Recipe

Summary

MethodMain Ingredient
Interest Group

Ingredients

 Guinea fowl4 Pound (2 Medium Sized)
For marinade
 Olive oil1⁄2 Cup (8 tbs)
 Port1⁄4 Cup (4 tbs)
 Raspberry vinegar1⁄4 Cup (4 tbs)
 Plum sauce2 Tablespoon
 Onion slice1
 Freshly ground black pepper1⁄2 Teaspoon
 Granulated sugar1⁄2 Teaspoon
 Whole cloves2

Nutrition Facts

Serving size: Complete recipe

Calories 3943 Calories from Fat 2013

% Daily Value*

Total Fat 225 g346.7%

Saturated Fat 47.1 g235.6%

Trans Fat 0 g

Cholesterol 1342.5 mg

Sodium 1274.9 mg53.1%

Total Carbohydrates 24 g7.8%

Dietary Fiber 3.5 g14%

Sugars 13 g

Protein 427 g853.3%

Vitamin A 33.6% Vitamin C 57.9%

Calcium 24.9% Iron 94%

*Based on a 2000 Calorie diet

Directions

The day before the barbecue, cut tendons at the joints of the guinea fowl.
Split the birds in half down the breast bone but leave them in one piece.
Remove giblets and clean birds thoroughly.
Place birds in a glass or ceramic dish cut-side down.
Prick the skin all over.
Mix together marinade ingredients.
Pour over birds.
Marinate, covered loosely, for at least 12 hours, turning occasionally.
Remove birds from glass dish, reserving marinade.
Place birds on well-oiled barbecue grill, bone-side down, over medium-hot coals.
Cook 25 to 30 minutes, brushing frequently with marinade.
Turn birds over and cook 25 to 30 minutes more, still brushing with marinade.
Birds will be brown and tender when cooked.
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