Creamy Mushroom Sauce over Guinea Fowl
Easy, One-Dish Meal in a Dutch Oven or Crock-Pot
By Damien Andrews
Anyone who has had a chance to eat guinea fowl knows that it is a very lean meat, with a propensity to become dry if it is not carefully cooked. Guinea Fowl meat is darker than chicken meat, but not as dark as pheasant meat. One Guinea Fowl will easily feed two people. The nutritional value of one Guinea Fowl is 23.4% protein, 8.9% fat, and about 717 calories per one pound of meat. So it is no surprise to find out that more and more folks are choosing Guinea Fowl over chicken, when given the choice.
You can quickly find recipes on the internet for just about any dish you can think of. Guinea Fowl recipes are a little harder to find, as there just aren't that many to begin with. A lot of times you can prepare guinea fowl using a poultry recipe, as long as you make a few very important adjustments, like keeping the meat moist during cooking. Here is a great guinea fowl recipe you can cook in a Dutch oven or a crock-pot.
What You Will Need To Prepare Creamy Mushroom Sauce Over Guinea Fowl:
1 can (10 ounce) condensed cream of mushroom soup
½ cup dairy sour cream
¼ cup milk
2 tablespoons sherry, optional
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
2 guinea fowl, cut up
¼ cup vegetable oil
8 ounces of fresh whole mushrooms
1 medium onion, cut into 8 chunks
¼ teaspoon dried thyme leaves, optional
Start by heating your oven to 300°F. In a small mixing bowl, blend the soup, sour cream, milk and sherry. Set this mixture aside for now. In a large plastic Ziplock bag, combine the flour, salt and pepper. Close the Ziplock bag and shake to thoroughly mix. Add pieces of guinea fowl meat, a few at a time, into the bag of flour mixture, and shake to coat.
In a Dutch oven, heat the oil over a medium-high heat. Add the flour coated pieces of guinea fowl meat, browning on all sides. Brown the pieces of meat in several batches, if necessary. Return all the browned guinea fowl meat to the Dutch oven. Add the whole mushrooms, onion pieces, thyme, and reserved soup mixture. Cover the Dutch oven and place into your pre-heated oven to bake for about 2 hours, or until the guinea fowl meat is tender. Serve with roasted potatoes and a hot, green vegetable. This guinea fowl recipe makes enough to serve 4 to 5 people.