Guineafowl can be tough, but slow cooked this way, in red wine and marsala sauce, they are delicious, and has become a firm favorite at Wickedfood Cooking School winter cookery classes.

2 guineafowl, cut into portions
Salt and black pepper to taste
4T butter
4-6 small baby onions, peeled
1/2 cup Marsala wine
1 bottle red wine
1 1/4 cups chicken stock
2 cloves garlic, crushed
Bouquet garni (bay leaves, thyme, parsley, etc.)
125g white button mushrooms, sliced if large, left whole if small
4T extra butter
1T flour, mixed with a little melted butter

Serve with
Parsley potatoes
Vegetables in season

1. Season guineafowl portions with salt and pepper. Heat butter in a saucepan and brown guineafowl over low heat.
2. Add onions and cook until glazed.
3. Add Marsala and cook for a few minutes.
4. Add wine, chicken stock, garlic and bouquet garni. Bring to the boil, turn down heat and simmer for 30 minutes.
5. Heat the extra butter in another saucepan and fry the mushrooms for 5 minutes. Add to guineafowl mixture.
6. Transfer to an ovenproof casserole dish with a lid. Cover the dish and place in a preheated oven of 180°C, bake for ±1 hour or until guineafowl is tender.
7. Remove from oven and place casserole dish back on stove over medium heat. Thicken sauce with flour and butter mixture.
8. Serve with parsley potatoes and vegetables in season. Garnish with parsley or rosemary.

Serves 4-6

For more information on venison click here

Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:

Fillet of venison

Roast kudu fillet

Roast venison

Red wine sauce

Ostrich neck casserole

Venison pie

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

Tags: cookery classes, Cooking School, Guineafowl, Wickedfood

This entry was posted on Sunday, May 31st, 2009 at 11:08 am and is filed under African Recipes, Poultry, Recipes, Venison. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.