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Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange Recipe

Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange

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Average Rating:

Total Reviews: 2

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  • on September 15, 2010

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    This is one of the best dishes I've ever made. Used regular oranges instead, couldn't find blood. The flavor of the gravy is phenomal, and the dish is fairly low maintenance.

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  • on March 16, 2005

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    I got a bag of blood oranges on sale at the grocery. I altered the recipes and used a whole chicken instead of guinea fowl, since that was what I had in the fridge. The results were excellent, and the effort was minimal.

    I served the bird with steamed rice and plain cooked spinach. The gravy was so flavorful, much more than that would have been overkill.

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