Roast Guinea Fowl with Spring Green Salsa

Roasted guinea fowl stuffed with aromatics and served with a fresh, blanched herb and spring green salsa verde.

Healthy Spring Roast Guinea Fowl Salsa Verde Game Bird

Estimated Nutrition

Calories

1420.2

kcal / serving

2840.4 kcal total

Carbs

7.9g

per serving

15.8 g total

Fat

125.1g

per serving

250.2 g total

Protein

71.3g

per serving

142.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

roughly 2-3 knobs

Fruits

0.5

piece

Lemon

for stuffing

Meat

piece

Guinea Fowl

whole

NutsSeeds

clove

Garlic

crushed

sprig

Rosemary

fresh

sprig

Thyme

fresh

Mint

blanched

Parsley

blanched

clove

Garlic

chopped, for salsa

tsp

Salt

0.25

tsp

Cayenne Pepper

OilsFats

150

Olive Oil

Seafood

Salted Anchovies

Vegetables

Spring Greens

blanched

0.5

piece

Green Chilli

deseeded and finely diced

Caper

piece

Shallot

chopped

Method

Butter the skin and roast in a tin for 35 minutes until the juices run clear.

Rest the bird upside down for 25 minutes and save the roasting juices.

Blanch the greens, mint, and parsley in boiling salted water then refresh in iced water.

Preheat the oven to 180°C.

Stuff the bird cavity with lemon, crushed garlic, rosemary, and thyme then secure with string.

Chop the greens and herbs with garlic, chilli, anchovies, and capers.

Mix the chopped ingredients with shallot, salt, cayenne, lemon zest, and olive oil.

Carve the bird and serve topped with roasting juices and the salsa.