Don’t you love the beautiful colours of autumn and cold and frosty mornings?
But don’t you just hate the dark, cold evenings? All I want at the end of a long day is to come home to a warm house and the smell of something delicious in the slow cooker. But when a friend recommended Guinea Fowl as a tasty and healthy alternative to chicken, I was at a bit of a loss.
But, guess what? It turns out there’s no great mystery to cooking it or, indeed, any game meat! The main thing is to make sure that the meat doesn’t dry out. That’s why I started with a Slow Cooked recipe – you can’t go wrong with a stew or casserole and there are plenty of recipes out there. You could try the one I adapted this slightly Moroccan inspired one from BBC Good Food an cooked it in the Slow Cooker. The hearty smell had us gathered round the table in anticipation and we all agreed it was one of the most flavoursome meals we’ve eaten - with the added benefit of being low in fat.
I served it with cous cous & seasonal veg, which I think works really well, but it’s up to you really. Venison is next on the menu for us – did you know that it can be used in place of Beef in most recipes? I’m really excited now by the number of different game meats there are to try – rabbit, hare, partridge, grouse . . . And if I can do it, anyone can. So, go on, embrace the season and give it a go.
A few action shots of the cooking process.