Braised Guinea Fowl Legs

Heat a little olive oil and butter in a saucepan and fry the guinea fowl legs in it.

Braised guinea fowl legs. Braised Guinea Fowl Recipe Ingredients. In a sauté pan with a little oil roast off the prepped wild mushroom season to taste then set aside. Cook at low heat 110C for 4 hours.

Bring to the boil and add the legs thighs and wings of the guinea fowl first and lightly season with a little more salt and pepper. Season to taste and serve. Remove the legs of the fowl.

Generously flour the pieces of guinea fowl. Roast in the hot oven for 35 minutes or until the leg juices run clear when pierced with a sharp knife. Salt and pepper the inside of the guinea fowl then put it in a dish with a lid going in the oven and brush it lightly with oil.

If roasting guinea hen legs should reach a. Cut the thighs from the drumsticks. Black and white illustration.

Stuff the cavity of the guinea fowl with the crushed garlic rosemary and thyme. Add the onion and rosemary to the guinea fowl legs. The guinea fowl is a product that we particularly appreciate during the holiday season.

Preheat oven to 350 degrees F. Truss the bird using butchers string to secure the cavity. The legs benefit most from braising and make a lovely.