Roasted guinea fowl with light beer

Roasted Guinea Fowl with Light Beer

Experience the succulent flavors of roasted guinea fowl, perfectly complemented by the rich essence of light beer and a medley of vibrant vegetables. This dish is an exquisite choice for a comforting family dinner or an impressive gathering with friends. The tender meat, infused with the aromatic notes of thyme and garlic, promises to delight your taste buds and warm your heart!

Course: Main Course
Cuisine: French
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: Approximately 450 kcal per serving

Ingredients

• 1 whole guinea fowl (about 1.5 kg)

• 330 ml light beer

• 6 shallots, peeled

• 2 red peppers, sliced

• 250 g cherry tomatoes

• 3 carrots, peeled and cut into coins

• 7-8 cloves garlic, peeled

• 100 g butter, melted

• Fresh thyme sprigs (about 5-6)

• Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 190°C (375°F).

2. Prepare Guinea Fowl:

   • Cut the guinea fowl into serving pieces.

   • Rub each piece generously with melted butter, ensuring an even coating.

   • Season all sides with salt and pepper to taste.

   • Place the seasoned pieces in a roasting pan skin-side up.

   • Add fresh thyme sprigs to the pan with the guinea fowl.

3. Sear the Meat:

   • In a skillet over medium-high heat, sear the guinea fowl pieces for about 3-4 minutes on each side until golden brown. This step enhances flavor and texture.

   • Remove the pieces from the skillet and set aside.

4. Prepare Vegetables:

   • In the same skillet used for searing, add the shallots, red peppers, cherry tomatoes, carrots, and garlic.

   • Sauté the vegetables for about 2-3 minutes until they begin to soften and become fragrant.

5. Combine Ingredients:

   • Return the seared guinea fowl pieces to the pan, placing them on top of the sautéed vegetables.

   • Gently pour the light beer over the guinea fowl and vegetables, ensuring even distribution for maximum flavor.

   • Remove the guinea fowl pieces from the skillet and set aside.

6. Roast:

   • Place the roasting pan in the preheated oven and roast for about 1 hour.

   • Add the meat to the pan and cook until the guinea fowl is cooked through and the internal temperature reaches 75°C (165°F). The meat should be golden brown and tender.

7. Baste:

   • Halfway through the cooking time, carefully baste the guinea fowl with the pan juices to keep it moist and flavorful.

8. Serve:

   • Once cooked, remove the guinea fowl from the oven and let it rest for 10 minutes before carving. This resting period helps retain the juices within the meat.

   • Serve the carved guinea fowl alongside the roasted vegetables and drizzle with the delicious pan juices for added flavor.

Enjoy this flavorful and elegant dish that showcases the wonderful pairing of guinea fowl and light beer!