Braised Guinea Fowl Legs

Like other game it is also delicious with winter fruits such as quince plums or prunes.

Braised guinea fowl legs. Cook for 20 minutes. Flatten each breast fillet with a small cutlet bat or the side of a heavy knife. Season to taste and serve.

The chicken stock sauce. Heat the fat in a saucepan to 74C165F. Place on the cabbage and splash with some of the roasting juices.

For the confit guinea fowl legs rub salt all over the legs cover and refrigerate for 2 hours. 1 White Oak Pastures pastured guinea fowl skin on. Guinea fowl in nature.

Cover and simmer for 1 hour. It is similar to wild game but with a slight sweet hint more delicate and not as strong. Preheat the oven to 325.

Bring to the boil and add the legs thighs and wings of the guinea fowl first and lightly season with a little more salt and pepper. In a sauté pan with a little oil roast off the prepped wild mushroom season to taste then set aside. Cover with ideally goose fat oil or butter thyme bay leave.

Toss the breasts and legs if you are using them in the marinade and leave in the refrigerator for 3 hours. Put the duck legs in a deep dish with some mirepoix underneath them. Scatter with parsley before serving.