The best guinea fowl we’ve ever tasted was in Arc en Barrois from the kitchen of our son’s friend’s grandmother. It was so memorable that 20 years later, we still talk about it.
I’m going to move my photography table, I think the light is better over here at the dining room table; softer.
Bandit: “Come on Quincy, man up! I don’t know why you make such a big deal of riding in the car. All that clawing, running and fighting but you still end up in the box. If you just quietly get in your box, go to sleep, you’ll wake up in France and then go up on the roof and have fun. Howling all the way for nearly 6 hours just prolongs the trip, as the people have to stop for frequent wine breaks.”
Quincy: “Yeah well, I might end up in the box but they’re going to have to work for it!”
Aren’t mushrooms good! I always like to cook them until they are a little brown but not too dark and juice-less.
Yet another reason to have on hand my Bavarian essence http://cookinginsens.com/2013/03/21/pork-belly-with-bavarian-essence-part-1/
If you don’t have access to guinea fowl then duck, game hen or chicken will certainly work but the guinea fowl supremes were perfection!
Guinea Fowl Supremes with Bavarian Essence and Sauteed Mushrooms
4 guinea fowl supremes
Bavarian essence (see above)
2 garlic cloves, chopped
2 shallots, thinly sliced vertically
2 tbsp olive oil
1 lb mushrooms, sliced
Salt and pepper
2 tbsp fresh mixed herbs (parsley, thyme, oregano), chopped
1/4 cup white wine
Season the guinea fowl with Bavarian essence then roast for 25 minutes on a rack in a 350 F oven.
Saute the garlic and shallots in the oil until the shallots begin to soften. Add the mushrooms, salt and pepper, then cook until the mushrooms begin to discharge their water. Add the herbs and wine, continuing to cook until the alcohol boils off and the mushrooms are a pleasant brown.
Serve with mashed potatoes.
Wine suggestion: Macon Village
I always find guinea fowl a bit disappointing, but maybe they just need your Bavarian Essence 😉
Good luck Quincy!
Everyone here loves guinea fowl. Did you see my recipe with the roquefort? http://cookinginsens.wordpress.com/2012/03/31/guinea-fowl-supreme-with-roquefort-and-spinach/
Ahhhh, pintade. Love it, and the recipe sounds delish. I had one of those proustian memory moments figuring pintade and a 1996 Syrah from Spain, Dominio de Valdepusa, Marqués de Griñón.
Thanks Jon. It’s been quite a while since I’ve had a Syrah. Sort of a spicy taste as I recall.
I always order guinea fowl when we are in Europe but don’t find it here in New England. Your’s looks delicious with the wonderful mushrooms.
Thank you Karen. Guinea fowl is so good!
Looks absolutely delicious. I have never made Guinea Fowl and love that your recipes so often offer me the challenge of trying something new. The lighting in your photos is always beautiful. Do you do anything special or is it all just natural light?
Hi Danielle. Thank you. I always use natural light. My teacher, Roger Stowell http://stowell.wordpress.com/ insisted.
Thank you for the link, I will head to his site now!
What a fabulous looking guinea fowl! And yes mushrooms are good! Looks delicious Rosemary. I love your kitties –they’re too cute. I’m a foster Mommy to my neighbor’s cat this week. Aren’t they fun? 😀
I’d like to have more cats but my husband wouldn’t like it if we had to get on the plane with more than two 🙂
I often spy Guinea fowl kept at a house a few miles down the road and contemplate getting some, It has been a long time since I have eaten it. Your recipe look great. Maybe an incentive to keep some? I certainly have no chance of finding any in the local shops! Thanks.
Thank you. Get the gun 😀
Great photos as usual! I’m going to make your Bavarian Essence :).
Yeah Tessa, girl! It’s fantastic 🙂
Good lord, Rosemary – that looks like such a satisfying dish!
Thank you Frugal.
Never cooked a guinea fowl. I saw them in the butcher recently. Time to go back and check them out, literally.
Lovely dish,
Conor
Thank you Conor. I’d like to see what you do with them 🙂
Have you got the new lens – those pictures are looking good. You’ve moved to the right spot. By the way, I remember bringing our cats to France in the car. They made such a racket, at one point I opened the cage in the back of the Jeep and gave them the option of getting out – they stayed:)
Not yet. I’m going to buy the 85mm 1.8 AND the zoom 15-85mm 3.5 for automatic 🙂 Yes, the move into the dining room is better.
Can you tell me the name of your white bakeware dish, I am looking for one similar?
Hi Muriel. Corning ware
I don’t know why nobody here in the States eats pintade. It’s delicious! My grandparents used to keep guineas, but it seems never to have occurred to anyone to eat them. Funny about the cats, too. So true.
A lot of people use guinea fowl as watch dogs; attractive and alarms for strangers.
Pot-rack!
What?
That’s the sound they make. 🙂
You have to be right 😀
Now I’m going to have to cook guinea hens! Thanks!
Go for it, Mimi!
You got some interesting poultry in here, never tried those but looks like a duck meat. Looks yum
It’s actually a land bird rs, black and white speckled.
Oooh! That looks divine. You always get such great color on your meats and poultry.
I buy whole guinea fowl quite regularly in the U.K. and roast it, enjoying the the gamey flavour as an alternative to chicken. I’m using supremes tomorrow for the first time and will try your recipe. Looking forward to a lovely Sunday dinner!
Hi Chris. I love guinea fowl and guinea fowl supremes. Good luck with the recipe.