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Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus Recipe

2012/07/09 by Varga László


Ingredients (2 persons):

  • 1 guinea fowl
  • a handful strawberries enough to fill the inside of the fowl
  • about 6 thyme branches
  • 1 cup of white wine – demi dry or demi sweet
  • salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika

For the chanterelle stew:

  • 6 tablespoons butter
  • 3 stalks green onion
  • 3-4 stalks green garlic
  • salt and pepper to taste
  • 1/4 cup dry white wine
  • 1/2 kg chanterelle mushrooms
  • 1/2 cup sour cream
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon freshly chopped parsley
  • Fresh lemon juice

For the asparagus:

  • about 300 g asparagus
  • a drizzle of olive oil
  • salt and pepper

For the salad:

  • 1/2 kg strawberries
  • 1/2 kg smaller tomatoes
  • 1 stalk green onion
  • a small bunch chives
  • optionally pickled pearl onions

Preparation Method:

  1. Clean and wash thoroughly the guinea fowl.
  2. Sprinkle plenty of salt and the paprikas both inside and outside of the guinea fowl.
  3. Pour the cup of wine into an ovenproof dish and place the guinea fowl into this dish.
  4. Fill the inside of the bird with a handful of strawberries and 3-4 thyme branches.
  5. Preheat the oven at 170 C and place the guinea fowl dish in. Roast for about 60 – 90 minutes depending on the size of the bird.
  6. Meanwhile prepare the side dish and salad:
  7. Chop the green onions and green garlic.
  8. Wash carefully the chanterelle mushrooms to remove the dirt and grass parts.
  9. Melt 3 tablespoons butter in a frying pan over medium heat.
  10. Add green onions and green garlic, fry them until lightly golden, for about 5 minutes.
  11. Pour over the wine and cook until liquid is reduced by half, about 2 minutes.
  12. Add the mushrooms and the remaining butter and cook the until the chanterelles are lightly golden, about 5 minutes.
  13. Add the sour cream and nutmeg and cook until it gets to the desired thickness, for 1-2 minutes. 
  14. Add the chopped parsley and season to taste with salt and pepper.
  15. Clean the asparagus and place them in an ovenproof dish.
  16. Pour over some olive oil. Season with salt and pepper.
  17. Grind over some lemon rind and place it in the oven below the guinea fowl. Roast for about 10 minutes.
  18. For the salad: halve the remaining strawberries, cut up the tomatoes. Chop one remaining green onion and some chives. Mix them all gently, add some pickles if you have some, I had some pickled pearl onions.
  19. Remove the guinea fowl from the oven and let it rest for about 5 minutes, then halve it up.
  20. Serve on 2 larger plates – each half of guinea fowl, the chanterelle stew, some asparagus and a handful of strawberry-tomato salad.





6 Comments »

  1. […] and Asparagus Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus Recipe: http://chefdepaprika.com/2012/07/roa…RecFoodCooking Ingredients (2 persons): 1 guinea fawl a handful strawberries enough to fill the inside of the […]

  2. Tesha Holler says:

    Aside from being a very tasty vegetable, asparagus is also a good source of vitamin B complex group.
    Enjoy your weekend!

  3. Guinea Fowl says:

    Guinea Fowl…

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  4. Dane Cieloszyk says:

    Asparagus is not only tasty but it is also rich in vitamins and minerals. ^

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  5. Felecia Govindeisami says:

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.,

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