Foul Guinea Fowl
Game birds are my favourite meats to eat- especially pigeon and pheasant. I was looking forward to roasting and eating a guinea fowl, of which I had been planning for a time. Guinea fowl I had never eaten, and to my dismay and I hate to admit, I found this particular bird insipid, dull and flavourless.
As most roasted game birds are usually a bit on the chewy side when it comes to the legs, I wasn’t too bothered. However, I found the breast meat bland and the skin thick and tough. Mike agreed, and we were both disappointed. Luckily the King Edward potatoes I had roasted on the side kept us from hunger.
To my understanding the bird was correctly cooked. I marinated it with fennel seeds, garlic, juniper berries, olive oil, rosé wine and shallot. I laid slices of pancetta over the breast to protect the flesh and roasted it for 20 minutes in a scorching oven. Half way through cooking, I removed the pancetta slices to allow the bird to brown nicely. The meat was pink (as it should be). I allowed the bird a 20-minute rest before serving.
Have any readers had similar experiences with guinea fowl?
Did I do something wrong, or are those qualities the nature of the bird?
Maybe I purchased a dud bird?
I would love any suggestions as to how to how to prepare a more succulent and appetizing bird.
As most roasted game birds are usually a bit on the chewy side when it comes to the legs, I wasn’t too bothered. However, I found the breast meat bland and the skin thick and tough. Mike agreed, and we were both disappointed. Luckily the King Edward potatoes I had roasted on the side kept us from hunger.
To my understanding the bird was correctly cooked. I marinated it with fennel seeds, garlic, juniper berries, olive oil, rosé wine and shallot. I laid slices of pancetta over the breast to protect the flesh and roasted it for 20 minutes in a scorching oven. Half way through cooking, I removed the pancetta slices to allow the bird to brown nicely. The meat was pink (as it should be). I allowed the bird a 20-minute rest before serving.
Have any readers had similar experiences with guinea fowl?
Did I do something wrong, or are those qualities the nature of the bird?
Maybe I purchased a dud bird?
I would love any suggestions as to how to how to prepare a more succulent and appetizing bird.
Any ideas?
