Braised Guineafowl, with Fennel & Orange.



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Wild game is free to roam about as it pleases which means it is naturally lower in fat. They won’t have been treated with antibiotics, so no risk of them being passed down through the food chain. On the whole, wild game is cheaper to buy and like all grass fed creatures, contains a good dose of omega 3. By choosing game you are reducing your carbon footprint. I confess I may not have corrected 11 year old Charlie when he said he could smell chicken cooking in the oven, but I did tell him what it was, after he’d eaten it. He didn’t seem too concerned and had eaten a whole leg, which I thought was a good result. Feel free to use a chicken in place of the Guineafowl.

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Serves 3-4

INGREDIENTS

1 Guineafowl

2 bulbs Fennel - sliced

3 shallots - sliced

4 cloves garlic - finely chopped

1 orange :-

The zest of 1

Juice of half

Flesh of half

200ml vermouth or white wine

Optional chopped dill or parsley to serve.

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METHOD

Preheat the oven to 200 degrees.

Place the fennel, shallots, garlic, zest, juice and flesh into the bottom of a heavy based casserole pot. Season generously. Top with the Guineafowl, pour in the vermouth, season and into the oven without a lid for 20 minutes. Turn the heat to 170 degrees, place a lid on (foil will do if not) and return to the oven for 1 hour 15/30 minutes or until tender.

Serve with mashed or baked potatoes and don’t forget to spoon over the amazing jus.

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Top Tip :-the bird is cooked when the wings fall off easily when wiggled


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