I don’t claim to be the world’s greatest cook but I am just terribly proud of this meal. The beans came from our garden and were canned in my kitchen, the potatoes were locally grown (we do not have enough room for potatoes in our garden patch), and the guinea came from our very own backyard.
I suppose this is where I’m supposed to show you step-by-step how to dice things and sprinkle things. This is probably where I should wow you with my photographic superpowers but I forgot. That’s right, I was so happy preparing that there guinea fowl that I totally forgot to take any pictures of how I did it. So, you’re just going to have to trust me. That’s all there is to it.
Bacon-Wrapped Roasted Guinea Fowl
- One fresh guinea fowl, cleaned & rinsed
- Kosher salt
- 1 bunch fresh rosemary
- 1/2 Lb. beef bacon
- freshly ground black pepper
2 hours hours before you plan on cooking the bird, use a fork to poke holes in the skin of the guinea, rub it with Kosher salt, and place it in a kettle. Run cool water over the bird until it is completely submerged. Place the kettle in the fridge. Walk away. Read a book. Do the laundry.
Preheat the oven to 400 degrees Fahrenheit. Place the guinea in a greased cast iron skillet and grind some black pepper over the meat. Add rosemary, too. Now wrap each piece with strips of beef bacon.
Place in the oven and turn the temperature down to 350 degrees Fahrenheit. Let cook for about 30 minutes. Check to see if the meat is cooked all the way through. If not, add cook for 5-15 minutes more. Serve with simple sides.
One full-grown guinea feeds a family of four without leftovers. The meat on the legs is very flavorful but difficult to access. Josh struggled with it a bit but loved the flavor and texture. Remember: guinea fowl falls into the game bird category.
See? I told you we ate the guinea. The girls LOVED it! My oldest wants another one for her birthday dinner. I bet food snobs the world over would marvel at my oldest’s developed palate. We showed them!