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    Guinea Fowl with Shallots, Mushrooms and Red Wine

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    Guinea Fowl with Shallots, Mushrooms and Red Wine

    Jointing a guinea fowl is straightforward and makes serving this casserole so much easier than having to stop and carve the bird.

    Serves: 4


    • 2 guinea fowl
    • 25g butter
    • 1tbsp olive oil
    • 8-10 shallots, peeled but left whole
    • 2 x 150g packs Waitrose Shiitake Mushrooms
    • 1 pack Waitrose Fresh Thyme,leaves only
    • 300ml red wine
    • 1tbsp cornflour
    • 2tbsp Waitrose Dark Soya Sauce
    • 400ml boiling vegetable stock
    • 2tbsp Waitrose Redcurrant Jelly
    • Salt
    • Freshly ground black pepper
    • 1tbsp Waitrose Fresh Parsley, chopped
    • Mixed wild and easy cook rice or baked potatoes, to serve


    1. Preheat the oven to 170°C, gas mark 3. Joint the guinea fowl: using a sharp knife, cut off the legs close to the body, then stand the birds breast up and cut closely along either side of the breastbone with the knife, taking the breast flesh away from the carcass. Check for any tiny pieces of bone or shot, then trim the knuckles off the leg pieces at the joint.
    2. Heat the butter and oil in a large frying pan, then add the shallots and a couple of guinea fowl pieces. Turn the pieces to seal and brown. Transfer to a casserole dish, adding the shallots as they brown. Brown the remaining guinea fowl pieces and add to the pot.
    3. Cook the mushrooms and thyme in the frying pan for a few minutes, then transfer to the dish.
    4. Bring the wine to a simmer in the frying pan, stirring to collect any flavoursome sediment, and pour into the casserole. Combine the cornflour with the soya sauce, then stir into the stock. Add to the casserole with the redcurrant jelly, then cover with a lid.
    5. Cook in the oven for 2-2 1/2 hours, or until the guinea fowl is tender. Season to taste and stir in the parsley before serving with the mixed rice or baked potatoes.

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