Guinea Fowl with Aged Rum and Orange Recipe

Ingredients:

• 1 guinea fowl
• 1/2 cup aged rum
• 1/2 cup freshly squeezed orange juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove any excess fat from the guinea fowl and season with salt and pepper.
3. In a small bowl, whisk together the aged rum, orange juice, garlic, and olive oil.
4. Place the guinea fowl in a roasting pan and pour the rum and orange mixture over the top, making sure to evenly coat the bird.
5. Cover the roasting pan with aluminum foil and roast in the preheated oven for 1 hour.
6. Remove the foil and continue to roast the guinea fowl for an additional 30 minutes or until the internal temperature reaches 165°F (74°C).
7. Once cooked, remove the guinea fowl from the oven and let it rest for 10 minutes before carving and serving.

Verdict:

This Guinea Fowl with Aged Rum and Orange recipe is a delicious and unique way to prepare a flavorful bird. The combination of aged rum and orange juice creates a sweet and savory glaze that perfectly complements the rich flavor of the guinea fowl. This recipe is sure to impress your dinner guests and is perfect for a special occasion.

Serving Suggestions:

Serve this Guinea Fowl with Aged Rum and Orange recipe alongside roasted vegetables and a crisp salad for a well-rounded meal. Pair it with a glass of white wine or a fruity cocktail to enhance the sweet flavors of the glaze.