Pan roasted Guinea Fowl with Cumberland Sauce

I picked up some Guinea fowl at the farmers market before Christmas and had buried them with other stuff in the freezer. Once they’d been uncovered and identified I was intrigued to give them a go. I didn’t want to braise them as I thought they deserved to be simply cooked to bring out the natural flavour, I also wanted a sweet sauce to accompany and settled on cumberland. Turns out it’s perfect for the slightly gamey Guinea fowl. Who knew!?

For the Guinea fowl:
2 Guinea fowl supremes
3 cloves garlic (skin on – lightly bruised)
4 tablespoons olive oil
salt & pepper

For the cumberland sauce:
1 lemon
2 oranges
225g redcurrant jelly
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 cup port
1/2 teaspoon ground ginger

For the sauce:

Zest both the oanges and lemon with a citrus zester. Place in a pan with 1 cup of water and bring to a boil. Gently simmer for 5 minutes. Drain the liquid, retaining the zest. Combine the zest back in the pan with the juice of the oranges and lemon, redcurrant jelly, mustard and port. Slowly bring to a boil and simmer on a low heat for 15 minutes. Strain the sauce through a fine sieve and cover. Reheat to hot, but not boiling when you’re ready to serve.

This sauce freezes very well too.

For the Guinea fowl:
Preheat the oven to 200ºC. Heat the oil in a frying pan over a moderate temperature. When hot, fry the birds for 3-4 minutes to brown. Place the pan in the oven and cook the bird for a further 15 minutes. Check for doneness by piercing the flesh. When the juices run clear the bird is ready. Rest for 1-2 minutes before serving.

Pour some of the pan juices into the sauce if you like to bring add to the flavour.

Pour over a little sauce and serve with vegetables or salad. I served mine with truffle buttered French beans, baby salad leaves and crunchy deep fried beetroot crisps.

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