Guinea Fowl, Supremes, 2 in 400g per pack

£14.20

In stock

SKU: MGUSUFP01 Categories: ,
About Product
What's it like? Our guinea fowl supremes are wild and packed with meat - ideal for one serving. Try roasting with lemon & thyme and serve with fresh asparagus.
  • Our guinea fowls are sourced directly from the EU
  • Skin on & leg on
  • Includes 2 x supremes in a 400g pack

Why not try:

  • Herb-Roasted Guinea Fowl: Rub the guinea fowl supremes with a mixture of chopped fresh herbs like thyme, rosemary, and sage, along with minced garlic, salt, and pepper. Roast in the oven until the skin is crispy and the meat is cooked through. Serve the herb-roasted guinea fowl with roasted vegetables and a side of creamy mashed potatoes.
  • Guinea Fowl with Mushroom Sauce: Pan-sear the guinea fowl until the skin is golden and crisp. Remove them from the pan and let them rest. In the same pan, sauté sliced mushrooms, shallots, and garlic until softened. Deglaze with white wine, then add chicken or vegetable broth and a splash of cream. Simmer until the sauce thickens. Serve the pan-seared guinea fowl with the mushroom sauce, accompanied by wild rice or couscous.
  • Citrus-Glazed Guinea Fowl: Score the skin of the guinea fowl and season them with salt, pepper, and a sprinkle of orange or lemon zest. Pan-sear the supremes, skin side down, until the skin is crispy and the fat has rendered. Flip the supremes and continue cooking until cooked to your liking. In a separate saucepan, simmer citrus juice, honey, and a touch of soy sauce until it reduces into a glaze. Serve the sliced guinea fowl with the citrus glaze, accompanied by roasted root vegetables and a green salad.
  • Guinea Fowl Supremes with Red Wine Reduction: Pan-sear the guinea fowl until the skin is crispy. Remove them from the pan and let them rest. In the same pan, deglaze with red wine and let it reduce. Stir in a bit of chicken or vegetable broth and simmer until the sauce thickens. Serve the pan-seared guinea fowl with the red wine reduction, accompanied by creamy polenta and roasted Brussels sprouts.
Nutritional Information
VALUES OF COOKED PRODUCT PRODUCT (PER 100G)
Energy (kJ) 980
Energy (kcal) 235
Fat (g) 13.3
of which Saturates (g) 5.8
Carbohydrates (g) <0.1
of which Sugars (g) <0.1
Fibre (g) <0.1
Protein (g) 28.5
Salt (g) 0.16
Cooking Instructions

For best results, pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.

Do NOT refreeze after defrosting.

PAN FRY

  • Defrost in a refrigerator for 12 hours
  • Remove from all packaging before cooking.
  • Allow the supremes to rest at room temperature for 10 minutes before cooking.
  • Rub the supremes with a little oil and season with salt and pepper.
  • Heat a heavy-based frying pan over a high heat for 2-3 minutes.
  • Place the supremes skin down in the dry pan and cook over a high heat for 5 minutes to render the fat crispy.

Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.

Ingredients

Guinea Fowl (100%)

Allergen Advice: For allergens, see ingredients in BOLD

This game meat may contain shot & bone, although we have taken every care to ensure these have been removed.

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