Guinea Fowl with Grapes Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Guinea fowl2 (allow 1/2 bird per person)
 Butter50 Gram
 Shallots/Small onions100 Gram, peeled
 Streaky bacon rashers4 , unsmoked, rinded
 White stock/1/2 chicken cube300 Milliliter (hot)
 Dry sherry150 Milliliter
 Black grapes100 Gram, halved and pitted
 Salt To Taste
 Freshly ground black pepper To Taste
For finishing
 Cornflour2 Teaspoon
 Water1⁄4 Cup (4 tbs) (adjust quantity as needed)
 Fresh watercress1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5563 Calories from Fat 2224

% Daily Value*

Total Fat 248 g381.2%

Saturated Fat 84 g419.8%

Trans Fat 0 g

Cholesterol 2300.6 mg

Sodium 3856.1 mg160.7%

Total Carbohydrates 61 g20.5%

Dietary Fiber 1.3 g5.3%

Sugars 16.5 g

Protein 719 g1438.5%

Vitamin A 114.6% Vitamin C 107.1%

Calcium 41.6% Iron 149.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Wash the birds and dry them.
2) Secure with string for ease of handling.

MAKING
3) In the cooker, heat the butter and brown the guinea fowl all over.
4) Take out from cooker and drain well.
5) In hot butter, saute the shallots, lift out then lightly fry the bacon.
6) Lift out bacon as well and drain off any excess butter from the cooker.
7) Stir in stock or water and stock cube and sherry to the cooker and stir well to remove any residues from the base of the cooker.
8) With rim side down, place the trivet, in the cooker.
9) Stand the guinea fowl on the trivet, and surround with the shallots and grapes.
10) Sprinkle with a little salt and pepper and lay the bacon over the breast of the birds.
11) Place the lid to close the cooker, bring to high pressure and cook for 12 minutes.
12) Reduce the pressure quickly.
13) Lift out the guinea fowl and remove the string.
14) To a warmed serving dish, transfer the guinea fowl and surround with the shallots and grapes, keep hot.
15) Remove the trivet from the cooker and return the open cooker to the heat.
16) In the stock, stir the cornflour, blended with a little water.
17) Boil the liquid, stirring continuously.
18) Taste and adjust the seasoning of the sauce as necessary.

SERVING
19) In a sauce boat, pour the sauce to serve with the guinea fowl.
20) Garnish the fowl, with fresh watercress just before serving.
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