Guinea Fowl Stifado

RECIPES/MEAT/Hunting

Guinea Fowl Stifado

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Recipe-Ingrediants

Guinea fowl, also known as "φραγκόκοτα" or "φαραόνι" (small), is a highly flavorful poultry with darker meat compared to other birds. Its taste resembles game meat such as partridge or pheasant. Guinea fowl meat is lean, low in fat, yet rich in nutrients, including healthy fats and protein. Due to its low-fat content, it doesn't become greasy when cooked but can become tough if overcooked. Today, we have some fresh guinea fowl from the village, along with a bottle of red wine. So, we'll prepare a delicious stifado. Although you can enjoy it on its own, it pairs wonderfully with freshly fried potatoes, linguine, mashed potatoes, or even crispy pilaf. The choice is yours!

Ingredients:
• 1.5 kilograms of diced guinea fowl
• 1.5 kilograms of small onions, peeled
• 3-4 cloves of garlic
• 1/2 wine glass of red wine
• 1 can of tomato concentrate
• Olive oil
• A pinch of sugar
• Salt and pepper to taste
• 10 grains of allspice
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 2-3 bay leaves

For marinating:
• 2 cups of red wine
• 1 large onion, finely chopped
• 1 clove of garlic
• 1/4 tsp ground cinnamon
• 1/2 tsp mixed peppercorns
• 1 tsp tomato paste

Directions

1. In a large pot, place the diced guinea fowl.
2. In a blender, mix a little of the wine with the ingredients for marinating (onion, garlic, cinnamon, peppercorns, and tomato paste) until it forms a smooth paste. Pour this marinade over the guinea fowl pieces.
3. Add the remaining wine to the pot with the guinea fowl. Allow it to marinate for a day, turning the pieces occasionally to ensure the marinade covers them evenly.
4. The next day, remove the guinea fowl pieces from the marinade and set them aside on a clean plate, while keeping the marinade.
5. In a deep saucepan, heat some olive oil and caramelize the small onions, stirring continuously.
6. Once the onions are caramelized, remove them from the saucepan and brown the guinea fowl pieces in the same oil until they have an even color and become firm.
7. Add back the caramelized onions, garlic, and pour in the reserved marinade. Also, add the tomato concentrate, sugar, salt, pepper, allspice, ground cloves, ground cinnamon, and bay leaves.
8. Allow the mixture to simmer for about 1 hour, checking the liquid content periodically. Avoid stirring with a spoon; instead, gently shake the saucepan by its handles to prevent the guinea fowl from breaking apart.
9. Serve the dish with red wine, fresh bread, and good company!

Notes:
• If desired, you can enhance the marinade with a strip of orange peel to accentuate the spices.
• Adjust the seasonings according to your taste preferences.
• Cooking time may vary depending on the size and tenderness of the guinea fowl.
• If serving with a side dish (pasta, rice, mashed potatoes, etc.), coordinate the cooking time to ensure they are ready simultaneously (consider the cooking time for your chosen side dish).