Name: Glazed Guinea Fowl with Blueberry and Shallot Sauce
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 2 guinea fowl; 1 small sprig of fresh rosemary, chopped finely; 250g (8oz) fresh blueberries; 250g (8oz) shallots, halved lengthways; 150–175g (5–6oz) thinly sliced streaky unsmoked bacon (optional); 450ml (¾ pint) freshly squeezed orange juice; 2 tablespoons sherry vinegar; 50g (2oz) caster sugar; 1 tablespoon water; Salt; 1 dessertspoon cornflour; Black pepper

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Guinea fowl are very lean birds with a fine texture and delicate, gamey flavour. The sauce accompanying these glossy brown birds is equally dark and shiny with a lovely sweet and sour flavour.

Ingredients

2 guinea fowl
150–175g (5–6oz) thinly sliced streaky unsmoked bacon (optional)

Method

Set the oven to preheat at Gas Mark 4/180°C/350°F. Put the birds into a roasting pan and either brush the breasts with olive oil or lay the strips of bacon (if using) lengthways all over the breast. Roast in the centre of the oven for 1½ hours. Then remove the bacon, sprinkle the birds

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Ingredients

Method

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