Guineafowl with Grapes
Photography by Aaron McLean.
These birds are closely related to pheasant and other game birds with a dark flesh and a rich flavour. This recipe can also be made using chicken or pheasant, in which case it will feed 3 or 4 people.
Serves: 2
INGREDIENTS
1 guineafowl
sea salt and freshly ground pepper
2 sprigs rosemary
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
500 grams seedless red or green grapes, cut into small bunches
1⁄2 cup chicken stock
METHOD
Preheat the oven to 180°C.
Season the cavity of the guineafowl and stuff with the rosemary. Tie with kitchen string to secure.
Heat the olive oil and butter in an ovenproof casserole dish and lightly brown the bird on all sides. Remove to a plate.
Add the garlic, chopped rosemary and half the grapes and cook for 1 minute.
Add the stock and stir. Place the guineafowl on its side in the dish, along with any juices. Cover and cook for 20 minutes. Turn onto its other side and add the remaining grapes. Cover and cook for another 20 minutes. Turn breast side up and roast, uncovered, for a further 10 minutes. The juices should run clear when the thigh is pierced with a skewer. Transfer to a plate, cover loosely and rest
for 10 minutes.
To serve: Transfer to a serving platter. Add any resting juices to the pan. Season if necessary and spoon over the guineafowl. Serve with the grapes.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.