Guinea Stew Recipe
This guinea stew recipe is made with a guinea fowl and is quite commonly prepared in England as a fancy dinner. Cooked along with fresh veggies like carrots, shallots, turnips, green onions and salted pork too, the guinea stew is filling and hearty and is flavored with rum and red wine along with lime and mono sodium glutamate.
Ingredients
1/2 teaspoon monosodium glutamate
Salt and freshly ground pepper
1 guinea fowl (2 1/2 to 3 pounds)
1 lime, halved
1/4 pound salt pork, cubed
4 parsley sprigs
2 scallions or green onions, chopped
2 garlic cloves
2 cloves
1/2 teaspoon salt
1/4 cup soybean oil
1/2 cup amber rum
2 cups red wine
1 cup chicken stock
12 shallots
2 carrots, sliced
2 turnips, sliced
1 tablespoon butter
1 tablespoon cornstarch
Directions
Sprinkle monosodium glutamate, salt, and pepper over bird and refrigerate overnight.
The next day, rub the skin with the cut side of the lime.
Cut bird into pieces.
Render salt pork over medium heat in a Dutch oven.
When crisp, remove the cracklings.
In a mortar, pound to a paste the parsley, scallions, garlic, cloves, and salt.
Add the seasoning paste and oil to the Dutch oven.
Saute the meat until golden brown on all sides.
Heat rum, ignite it, and pour it, still flaming, over the meat.
Add wine and stock; reduce heat, cover, and simmer 30 min tues.
Add shallots, carrots, and turnips.
Simmer until meat and vegetables are tender.
Place meat and vegetables on a serving platter.
Mix butter and cornstarch; add to liquid in Dutch oven and stir over high heat until sauce is slightly thickened.
Season with salt and pepper, if necessary.
Pour sauce over meat and vegetables.
Serve with Caribbean Rice
The next day, rub the skin with the cut side of the lime.
Cut bird into pieces.
Render salt pork over medium heat in a Dutch oven.
When crisp, remove the cracklings.
In a mortar, pound to a paste the parsley, scallions, garlic, cloves, and salt.
Add the seasoning paste and oil to the Dutch oven.
Saute the meat until golden brown on all sides.
Heat rum, ignite it, and pour it, still flaming, over the meat.
Add wine and stock; reduce heat, cover, and simmer 30 min tues.
Add shallots, carrots, and turnips.
Simmer until meat and vegetables are tender.
Place meat and vegetables on a serving platter.
Mix butter and cornstarch; add to liquid in Dutch oven and stir over high heat until sauce is slightly thickened.
Season with salt and pepper, if necessary.
Pour sauce over meat and vegetables.
Serve with Caribbean Rice
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