Roasted Guinea Fowl with Parsnip Purée, Blackberry Sauce and Cobnuts

Roast guinea fowl served with smooth parsnip purée, wilted cavolo nero, and a rich homemade blackberry and cobnut sauce.

Gluten Free Game Guinea Fowl Sunday Roast

Estimated Nutrition

Calories

2223.2

kcal / serving

4446.4 kcal total

Carbs

52.9g

per serving

105.8 g total

Fat

186.3g

per serving

372.5 g total

Protein

91.1g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Dairy

Butter

For searing bird

500

Milk

Full-fat

Butter

Unsalted, for sauce

Butter

For cavolo nero

Fruits

150

Blackberry

Fresh

Liquids

150

Chicken Stock

Meat

piece

Guinea Fowl

Whole bird

NutsSeeds

clove

Garlic

sprig

Thyme

Leaves only

0.5

piece

Bay Leaf

Fresh

100

Cobnuts

Roasted and chopped

OilsFats

Olive Oil

Vegetables

500

Parsnip

Peeled and cut into even chunks

piece

Shallot

Thinly sliced

head

Cavolo Nero

Stalks removed and leaves finely chopped

Method

Preheat oven to 200°C.

Heat oil and butter in a large frying pan and sear the guinea fowl.

Transfer bird to a roasting tray and roast for 40 minutes.

Simmer parsnips in milk for 12 minutes then blend with the milk until smooth.

Sauté shallot, garlic, and thyme in butter for 2 minutes.

Add sugar and stock then simmer for 8 minutes before stirring in blackberries.

Wilt the cavolo nero in a sauté pan with butter and water.

Plate the purée with guinea fowl breasts, greens, sauce, and cobnuts.