For a good Roasted Guinea Fowl, it takes time and lots of care.
But the Roasted Guinea Fowl in a Pressure Cooker will save you time and energy.
The result will be tender and juicy meat, exceptional flavor.
By now, those who are loyal to my blog (hey, you’re really great!) know how much I love the pressure cooker, and if they haven’t bought one yet, they surely will soon.
During the Christmas period, why not ask for it as a gift? I’d consider it.
I recommend checking out: How to Cook with a Pressure Cooker
Christmas and New Year Menu with Pressure Cooker
Rabbit Recipe with Apples and Potatoes
- Difficulty: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 guinea fowl (about 2.2 lbs)
- 2 slices fresh lard
- 3.5 oz butter
- lemon
- 1/4 cup white wine
- 1 1/4 cup vegetable broth (or with bouillon cube)
- to taste salt
- to taste pepper
- 1 sprig rosemary
- guinea fowl livers
Tools
- 1 Pressure Cooker lagostina
Preparation
First, you need to put salt, pepper, the whole washed lemon with peel, and the liver inside the guinea fowl;
Cover the guinea fowl breast with lard, tie the guinea fowl with kitchen string;
Melt the butter in the pot and brown the guinea fowl on all sides;
Pour the wine and let it evaporate;
Add salt, broth, and rosemary;
Close the pot and raise the heat;
At the start of the whistle, lower the heat and cook for 35 minutes;
Remove the guinea fowl from the pot, remove the string, slice it, and arrange it on the plate;
Pour over the cooking sauce and serve immediately.
The leftover roast can be stored in the fridge for 2 days.
FAQs
Can I freeze the leftover roast?
Freezing is not recommended.
When can I open the pressure cooker?
I recommend opening when the pot stops whistling and emitting steam.
