« Venice guinea fowl

Information about the dish:

  • number of servings: 6-8
  • preparation time: 90 minut
  • difficulty: medium-hard
  • caloric value: high


  • 1 guinea fowl (1.2-1.3 kg)
  • 40 g butter or margarine
  • 50 g whole, thick salo
  • oil
  • 1 glass dry, white wine
  • 4-5 big, peeled tomatoes
  • 2-3 cloves
  • salt, pepper
  • nutmeg
  • parsley

Preparation: Rub the rinsed guinea fowl with salt and pepper, put it in a deep, heatproof dish (or a roasting pan), pour melted butter and 3-4 tablespoons of oil on top, add diced salo and cloves, and sprinkle with a dash of grated nutmeg. 

Cook the offal and neck separately in salted water until soft, let them cool, cut the meat off the neck and mince it together with the offal. Place the guinea fowl in a hot oven and roast it at 230° C. Then reduce the heat to 180° C, add chopped tomatoes to the guinea fowl and the meat from the neck and offal. Baste the dish with wine, cover with aluminium foil and stew until tender, basting the meat from time to time with the drippings. Then take off the foil and roast until the meat until it turns golden. Then remove it from the sauce (the sauce should not be too thick). Strain the sauce through a sieve and simmer until it reaches the consistency of honey. Then coarsely chop the offal and meat, season with salt, pepper and pour into a sauceboat. Serve the cooked guinea fowl with stewed carrots, green beans fried in butter, or with fried mushrooms and potatoes sprinkled with parsley.