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.

Cook Time

30 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

GrainsCereals

50
g

Plain Flour

For dusting

4
slices

Bread

Liquids

150
ml

White Wine

Meat

1
piece

Guinea Fowl

Cut into chunks

NutsSeeds

1
to taste

Salt

For seasoning

1
to taste

Black Pepper

Freshly ground

4
cloves

Garlic

Sliced lengthways

1
bunch

Rosemary

Broken in half

2
cloves

Garlic

Used for rubbing onto bruschetta

OilsFats

150
ml

Extra Virgin Olive Oil

Steps

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.