Gerookte Parelhoen met een lak van Sinaasappel en Veenbes
Have you heard of Guinea Fowl before? I hadn’t… At least not the english term. Over here in Belgium we call them “Parelhoen” (pearl hen). They are a classic flemish meal often served on festive occasions in autumn and winter. The subtle game like flavor makes this birdie so delicious! So for this smoked Guinea Fowl recipe I limited the ingredients used to build up flavors! The subtle taste is way to delicious to overrule by loads of spices. But that orange cranberry sauce is what makes this meal truly festive! Ho ho ho there comes Santa! For once I’m early enough to share some Christmas inspiration! Hope you like it as much as we did. Don’t hesitate to let us know! Cheers and have fun smoking!
Disclaimer: This post was made for Lidl Belgium and contains affiliate links. All opinions shared are honest and personal.
Time to celebrate! This festive smoked Guinea fowl checks all your Christmas boxes. Delicious, classic, modern twiste, smoky flavor, … You name it, this birdie got it! Have fun smoking!
- 1 Guinea Fowl
- 3 parts salt
- 1 part pepper
- 2 parts ginger powder
- 2 parts cinnamon powder
- 2 parts dried oregano
- 500 ml chicken broth
- 1 Orange for the juice
- 200 gr. cranberry jam
- 1 pinch cinnamon powder
- 1 pinch ginger powder
Mix all ingredients in a saucepan and bring to a boiling point.
Lower the heat and let the ingredients cook on a gentle fire until the sauce is reduced and has a syrup texture.
Mix all ingredients thoroughly by hand and break up any clumps when needed.
Search a whole on the neck side of the guinea fowl to slice your finger underneath the skin. Separate the skin from the meat with your finger and rub the Guinea fowl between the meat and skin.
Rub the abdominal cavity and poke some holes in the skin with a needle or sharp knife before rubbing it.
Put the seasoned Guinea Fowl in the fridge for a couple of hours.
Smoke the Guinea fowl until you’ve reached an internal temperature from about 50°C.
When you’ve reached the desired core temperature, raise the heat to 250°C and baste the guinea fowl with a bit of sunflower oil to crisp the skin. Bake the guinea fowl until it reached an internal temperature from 65°C. and the skin has a golden brown tint.
A couple of minutes before you’ve reached the desired internal temperature mop the guinea fowl with a thin layer of glaze. Grill it a bit longer so the glaze can slightly caramelize and sticks to the skin of the Guinea Fowl.