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Guinea Fowl In Port And Plum Marinade

Barbecue.Master's picture
  Guinea fowl 4 Pound (2 Medium Sized)
For marinade
  Olive oil 1⁄2 Cup (8 tbs)
  Port 1⁄4 Cup (4 tbs)
  Raspberry vinegar 1⁄4 Cup (4 tbs)
  Plum sauce 2 Tablespoon
  Onion slice 1
  Freshly ground black pepper 1⁄2 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Whole cloves 2

The day before the barbecue, cut tendons at the joints of the guinea fowl.
Split the birds in half down the breast bone but leave them in one piece.
Remove giblets and clean birds thoroughly.
Place birds in a glass or ceramic dish cut-side down.
Prick the skin all over.
Mix together marinade ingredients.
Pour over birds.
Marinate, covered loosely, for at least 12 hours, turning occasionally.
Remove birds from glass dish, reserving marinade.
Place birds on well-oiled barbecue grill, bone-side down, over medium-hot coals.
Cook 25 to 30 minutes, brushing frequently with marinade.
Turn birds over and cook 25 to 30 minutes more, still brushing with marinade.
Birds will be brown and tender when cooked.

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