Glazed Guinea Fowl with Blueberry and Shallot Sauce

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

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)

Europe
United Kingdom
Main course
Gluten-free

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