Guinea Fowl With Mascarpone Recipe

Name: Guinea Fowl With Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 guinea fowl; salt; freshly ground pepper; 2 tablespoons mascarpone (but I add some more); 2 ounces unsalted butter; 1 small onion or 1 shallot, peeled and cut into pieces; 1 carrot, peeled and cut into pieces; 2 celery stalks, cut into pieces; 3-4 cloves; a pinch of ground cinnamon; 120 milliliters dry white wine; 2 tablespoons white rum

Servings: persons

1 guinea fowl
salt
freshly ground pepper
2 tablespoons mascarpone (but I add some more)
2 ounces unsalted butter
1 small onion or 1 shallot, peeled and cut into pieces
1 carrot, peeled and cut into pieces
2 celery stalks, cut into pieces
3-4 cloves
a pinch of ground cinnamon
120 milliliters dry white wine
2 tablespoons white rum

1
Heat the oven to 200u00b0C/400u00b0F.
2
Singe the guinea fowl and remove as many of the stubborn quills as you can (if you buy at the supermarket, they're probably already cleaned). Wash and dry it thoroughly inside and out. Season with salt and pepper and spoon the mascarpone into the cavity.
3
Choose an oval flameproof casserole in which the bird will sit snugly. Put the butter, onion, carrot, celery, cloves and cinnamon into it and sprinkle with salt. Place the guinea fowl on the vegetables and pour over the wine and the rum.
4
Place the casserole on the heat and bring the liquid slowly to boil. Cover tha pan and place in the oven. Cook for about 1 to 1 1/4 hours, until the bird is tender.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 guinea fowl, salt, freshly ground pepper, 2 tablespoons mascarpone (but I add some more), and more.

Yes, Guinea Fowl With Mascarpone falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Guinea Fowl With Mascarpone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions