Prep 15 mins
Cook 40 mins
This is for a request for guinea fowl recipes. This is a good sauce for pheasant or chicken too.
- 2 guinea fowl, halved and trimmed
- 1 clove garlic, crushed
- 2 ounces butter
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons Tabasco sauce
- 1⁄2 teaspoon salt
- 1⁄2 cup red currant jelly
- 1⁄2 cup orange juice
- 1⁄2 teaspoon ground ginger
- 1 teaspoon vegetable oil
- Prepare the sauce by combining all the ingredients in a food processor or blender.
- Put the guinea fowl skin side down in a baking dish and pour the sauce over.
- Cover the dish with plastic-wrap and leave in a cool place until you are ready to cook.
- You can do this as far ahead as the night before and refrigerate it.
- Pre-heat the oven to moderate.
- Discard the wrap and cover the dish with with a lid or foil.
- Cook in the center of the oven for 20 minutes.
- Remove the lid or foil, and turn the birds.
- Cook uncovered for a further 20 minutes, basting once or twice with the sauce.
- Transfer the birds to serving plates, season the sauce and spoon a little over each of the portions.
- Serve the rest seperately.
- This is good served with steamed rice, and it's a good way to cook pheasant or chicken quarters.
Wow, this was spicy indeed! Guinea fowl can be very dry but this recipe ensures it doesn't. I hadn't got tabasco so used some pepper sauce which was very chilli-hot! I also used black grape juice instead of orange, but I don't think this changed the recipe that much, and definately worked. Served with rice and flageleot beans. Thanks for a lovely recipe!