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    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Guinea Fowl with smoked sausage and butter beans

Guinea Fowl with smoked sausage and butter beans

There has been a Guinea Fowl in freezer for a few weeks now bought is a flurry of shopping and intimidating me ever since , game does that too me

Native to West Africa, the guinea fowl has graced British kitchens for hundreds of years. The flavour is similar to that of chicken but it has a hint of gaminess. When roasting, the bird needs to be basted or it can dry out so casseroling is a perfect cooking method for guinea fowl as the slow cooking in liquid ensures sweet and tender meat in a flavoursome sauce . I was inspired by a recipe by Hugh Fearnley-Wittingstall in the Guardian for a for Pheasant with chorizo and butter beans

No chorizo around but we do have some Smoked Penrith Pepperpot Sausage from the Old Smokehouse ( part of a gift basket from my mum ) . This is a smokey garlic sausage more like the continental toulouse sausages with a firm texture and doesn’t dissolve on cooking .

I was pleasantly surprised by the amount of meat on the Guinea Fowl when cooked, it has also stayed deliciously moist not requiring any carving it simply fell apart . The butter beans are just below dissolving point contributing body to the rich tasty sauce that should be mopped up with crusty french bread

Guinea Fowl with Smoked Sausage and Butter Beans

A Guinea Fowl
2 smoked sausages ( about 150g) roughly chopped
2 medium onions roughly chopped
6 cloves of garlic roughly chopped
Half a bottle of red wine
Half a bottle of white
500g of butter beans ( tinned or dried and soaked)
1tsp of paprika
1 tsp of mixed dried herbs
Handful of fresh parsley

  1. Preheat the oven to 200degC
  2. In a pan gently soften the onions and garlic , remove from the pan and place in a cast iron pot.
  3. Place the guinea fowl whole in a pan with the smoked sausage turn sloely allowing all side of the Guinea Fowl to brown
  4. Add the sausage and guinea fowl to the cast iron pot with the onions and garlic.
  5. Pour over the red and white wine , bring the pot to the boil
  6. Add the butter beans , dried herbs & paprika
  7. Cover the pot and place in the oven for an hour
  8. To serve remove the guinea fowl a cut into portions it literally falls apart , pout over the butter bean and sausage sauce
  9. Scatter with fresh parsley and serve with crusty french bread to soak up the tasty juices

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2 Responses

  1. […] had a warm salad of Guinea Fowl and Figs again much joy trying to explain what a Guinea Fowl was but could show this recipe from my blog on my phone … such geekery, afterwards Salmon with Fennel and Chive Salad , lovely and light since dare I […]

  2. […] Pheasant with Chorizo and Potatoes Posted on March 26, 2008 by Becky Ages ago read a recipe for Peasant with Chorizo and Butter beans from Hugh Fearnely Whitingstall which inspired a fantastically tasty Guinea Fowl with smoked sausage and butter beans […]

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