Guinea fowl leg
Guinea fowl leg
Guinea fowl is a refined and exotic choice for meat lovers looking for something different from the traditional chicken or turkey. This bird is known for its delicate, tender meat and subtle flavour that is somewhere between chicken and pheasant. Guinea fowl has a fine texture and a slightly wilder flavour than the standard chicken, making it ideal for special meals and festive occasions.
Guinea fowl is often praised for its versatility in the kitchen and can be prepared in a variety of ways, including oven-baked, roasted or steamed. The meat is lean yet juicy, and the skin has a beautiful color that adds to the presentation of any dish.
+/- 225 grams per piece
Ingrediënten
Ingrediënten
100% guinea fowl meat
Allergenen
Allergenen
Bereiding
Bereiding
1. Seasoning and searing
Heat a heavy-bottomed frying pan over medium heat and add a little oil or butter. Season the guinea fowl legs with salt, pepper and herbs.
First fry the bolts until they are golden brown on all sides.
2. Yarn
Then add vegetables such as carrots, onions and garlic, along with a splash of stock or wine for extra flavour. Reduce the heat to low and let the legs cook slowly for 1.5 to 2 hours until the meat is tender and juicy and the bone comes away easily. This makes for a delicious stew with rich flavours.
3. Serving
Guinea fowl is delicious in combination with refined sauces, such as a mushroom cream sauce, a jus of game stock, or an orange or berry sauce. The meat goes well with hearty side dishes such as mashed potatoes, grilled vegetables or a fresh salad with seasonal fruit.
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