advice on roasting guinea fowl and geese...

Who can enlighten me on how to cook savoury guinea fowl and goose?
Does goose need to be treted differently from chicken because of the fat skin?
How do you prevent the rabbit meat from becoming dry and what spices do you put in it?

 

Please don't just take the suggestions I am giving now, do look it up on google.
But I now with goose, it should be roasted on a rack since so much good fat comes off and you really don't want it sitting in it as its roasting. And you know to save that fat in the fridge, last for a long time, great to fry potatoes in it. I would roast it long and slow also.

As far as guinea fowl, something tells me that it would need a good overnight soaking in something interesting, like milk, or a marinade such as vermouth, garlic, oil, lemon juice, salt /pepper. And then roast those long and slow also. Rabbit, saw a wonderful segment on Food Network about cooking Rabbit. As Rabbit is not a fat marbled meat, it would toughen up easy. And as I recall they were not bashful with the spices for the Rabbit.
Go on line and check out different food sites, so much is out there.

 

But Google sites are made by people like you and me, so I thought I would cut out the middleman. Thank you for the advice!

 

Hi Miraflores,

Guinea fowl we pot-roast in a terracotta 'chicken-brick' . A few crushed juniper berries inside the cavity, rub the bird over with oil or butter, add a couple of spoons of brandy / sherry / vermouth or whatever you have and roast for about 50 minutes. After the 50 min, check the bird is cooked through in the usual way by piercing the thigh meat, if juices run clear its done, if not, just pop it back for another 10 mins or so.

Serve with potatoes and celeriac mash and a crisp green salad. Either red or white wine goes well with guinea fowl.

Can't help with goose, I'm afraid

 

Thank you my dearest

 

a few months back, I bought a rabbit from a butcher ... I searched the internet for a portuguese recipe and found this:

Coelho à Caçadora

1 rabbit (I buy a whole rabbit and cut it up myself. If you allow the butcher to do it then he chops it and the bones splinter and it is unpleasant to eat).

I've included the details about the blood but have never managed to buy a rabbit with blood; it is fine without blood.

110 grams toucinho (bacon) chopped - buy yhe 300gm pack from LIDL
4 slices of bread (Portuguese crusty)
Red wine - bottle
2 cloves garlic, finely chopped
2 onions
Potatoes
Olive oil
Wine vinegar (for the blood)
parsley
red wine
bay leaf
salt and pepper

Marinade rabbit for four hours in red wine.
Mix any blood from the rabbit with wine vinegar to prevent coagulation
Fry bacon in olive oil and put to one side
Fry onions and garlic in olive oil
Place bacon, onions and garlic in large pot and pour over rabbit and wine
Stir and season
Place bay leaf and parsley on top and pour over red wine.
Bring to boil and simmer for 1 hour until meat is tender and falls off bone.
Add the blood mixture and simmer for another 5 minutes.
If necessary thicken sauce.
Fry bread slices in olive oil
Place fried bread on plate and pour rabbit over it.


Serve with boiled or mashed potatoes.

Serves Four

---------------

the rabbit I bought was frozen, so there was no blood, and the butcher cut in in pieces as I asked him to ... can say that one rabbit is not all that large

needless to say, I adjusted the recipe by using 6 cloves of garlic and approx 15 small whole shallots instead of 2 onions ... the rabbit never had blood, so no vinegar was used

I also used 4 bay leaves and added loads of cracked black pepper .... I followed the recipe, and added a cup of passata (tomato that has been sieved and a teapoon of brown sugar) and cooked the rabbit in one of those clay lidded pots that you need to soak in water before using, and cooked it at 180 degrees C for 3 1/2 hours

I also never made the bread, but used those (bought) plain garlic pizzas that you cook in the oven, .... and I served the meal with boiled peeled potatoes (Maris Piper potatoes, salted with some butter)

was really good .... wife and kids refused to even taste it as it was rabbit .... had I told them that it was lamb, I am sure that they would have asked for seconds

I would cook this again (if the whole family ate it)

 

do give us a shout if you open a restaurant...