Guinea fowl in the pan is a delicious main dish and something a bit different from the usual. Easy to prepare, yet so tasty to bring to the table.
If you’ve never made it, trust my simple recipe, which will make you appreciate the exquisite meats of guinea fowl.
For a good complete lunch, I also leave you some ideas for first courses to pair with this preparation:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients to prepare this recipe
- 1 lbs guinea fowl
- 2 carrots
- 1 red onion (medium large)
- as needed juniper berries
- as needed rosemary
- 2 cloves garlic
- as needed thyme
- 2 leaves bay leaves
- as needed mixed spices (pepper, parsley, sage)
- 1 cup cup white wine
- 1 cup cup water
- 1 tsp cornstarch
- as needed extra virgin olive oil
- as needed fine salt
Tools
No special tools needed
Steps
Let’s see the steps
First, check that the guinea fowl has no remaining feathers, wash it, then pat it dry. Take the pan and distribute inside a mixture of onion, carrot, and rosemary. Prepare a base on which you will place the guinea fowl.
Start to seal the meat by browning it in this mixture. After two minutes, when the meat is slightly browned on both sides, add the rest of the spices, garlic, thyme, bay leaves, etc.
Now deglaze with white wine. Also add the water (not hot) in which you have dissolved a generous teaspoon of cornstarch, the salt, and a drizzle of extra virgin olive oil. Remember that cornstarch serves to thicken but should not be added to hot water; otherwise, it will clump.
Cover the pan and let it cook over medium-low heat for about 40 minutes, adjusting based on the size of your guinea fowl.
Once ready you will see that the cornstarch has helped create a nice creamy sauce, which you will distribute over your meat.
All that’s left to say is, ENJOY YOUR MEAL
Storing Guinea Fowl in the Pan
The cooked guinea fowl in the pan can be stored without issues if you follow these tips.
In the refrigerator:
Let the guinea fowl cool at room temperature for a short time (no more than 1 hour).
Put it in an airtight container, preferably with its sauce to keep it from drying out.
Store it in the refrigerator.
Consume within 2 days.
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