Guinea Fowl with Garlic and Rosemary served with Bruschetta

Pan-seared guinea fowl pieces cooked with aromatic garlic and rosemary, served alongside oil-drizzled garlic-rubbed toasted bread.

Dinner Italian Meat Bruschetta Guinea Fowl Rosemary

Estimated Nutrition

Calories

673.1

kcal / serving

2692.4 kcal total

Carbs

22.1g

per serving

88.4 g total

Fat

44.7g

per serving

178.6 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Plain Flour

For dusting

slices

Bread

Liquids

150

White Wine

Meat

piece

Guinea Fowl

Cut into chunks

NutsSeeds

to taste

Salt

For seasoning

to taste

Black Pepper

Freshly ground

cloves

Garlic

Sliced lengthways

bunch

Rosemary

Broken in half

cloves

Garlic

Used for rubbing onto bruschetta

OilsFats

150

Extra Virgin Olive Oil

Method

Season the guinea fowl chunks with salt and pepper then coat them in plain flour.

Heat the extra virgin olive oil in a large frying pan and sear the fowl until golden-brown.

Reduce heat to low, add garlic and rosemary, cover, and cook for 30 minutes while turning occasionally.

Increase heat to high, remove the lid, add 150ml white wine, and allow the liquid to evaporate.

Toast the bread slices and rub them immediately with fresh garlic cloves.

Drizzle the toast with oil from the pan and serve alongside the guinea fowl.