Recipe Catalog
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Guinea fowl braised in onion juice is a true masterpiece of European cuisine, combining simplicity of preparation with richness of flavors. Historically, this recipe originates from the traditions of rural cooking where natural ingredients and a long braising process created dishes with incredible depth of flavor. The tender meat of the guinea fowl infused with the aromas of lamb fat and spices acquires a rich, slightly sweet taste thanks to caramelized white onions. Braising in its own juice makes the meat remarkably juicy, while the blend of cumin, coriander, and basil adds spiciness and warm aromatic notes. The dish is perfect for a cozy family dinner or a festive table, complemented by fresh herbs and a glass of dry wine.
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4
110
Guinea fowl liver with onion-apple sauce is a true gastronomic delight that embodies the sophistication of European cuisine. Historically, dishes made from guinea fowl were popular among the nobility due to their tender flavor and soft texture. In this recipe, the liver is infused with subtle notes of balsamic vinegar and then acquires an appetizing crust by being fried in seasoned flour. The onion-apple sauce complements the taste with the soft caramelization of onions and the fruity acidity of apples, harmoniously enriched with honey. The dish turns out rich, warming, and slightly spicy, making it perfect for an exquisite dinner. Serving with rosemary highlights its aromatic properties and makes the presentation even more festive. This dish pairs well with a glass of red wine or warm rye bread.
10
4
40
Galantine made from guinea fowl, guinea fowl liver, and white mushrooms is a true embodiment of French culinary mastery. This dish has roots in haute cuisine traditions, where special attention is paid to texture, flavor balance, and presentation elegance. The tender guinea fowl meat harmoniously combines with the earthy aroma of white mushrooms and rich, slightly sweet liver. The creamy mousse adds airiness to the roll, while the final frying in butter and truffle oil reveals its deep gastronomic notes. The light sweetness of fig jam adds a subtle contrast, making the taste complete and refined. This galantine is perfect for festive dinners, highlighting the elegance of French cuisine and the ability to enjoy culinary masterpieces.
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5
70
Stuffed guinea fowl legs are an exquisite dish of European cuisine that impresses with its sophistication and rich flavor. The guinea fowl, known for its tenderness, gains new depth from the aromatic stuffing of red onion, garlic, parsley, and breadcrumbs. The crispy golden crust formed after frying adds an appetizing texture. Served as a side is baked potatoes in cream with fragrant nutmeg and melted Gruyère cheese, complementing the richness of flavors. The finishing touch is mushrooms sautéed in clarified butter with cilantro. This dish is perfect for festive dinners, creating an atmosphere of gastronomic elegance and homely comfort. Wine and thyme used during baking add refined nobility to this culinary masterpiece.
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30
Carrot velouté soup with guinea fowl liver is an exquisite dish of French cuisine that combines the velvety texture of vegetable soup with the rich flavor of tender guinea fowl liver. Its roots trace back to haute cuisine traditions where a blend of aromatic spices, roasted vegetables, and tender meat pieces creates a harmony of flavors. Star anise and orange juice add subtle sweet-spicy notes to the soup, while lentils provide textural depth. This soup not only warms but also offers a true culinary journey, balancing the sweetness of carrots and beets with a creamy consistency. Served with a light green accent of corn salad, it is perfect for both cozy family dinners and elegant festive tables, impressing with its taste and execution elegance.
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6
135
Fettuccine with guinea fowl and white mushroom ragout is a dish infused with the aromas and flavors of European cuisine. It combines the tenderness of meat ragout with the refined taste of white mushrooms that add richness and a subtle earthy note to the sauce. The guinea fowl, known for its delicate meat, becomes juicy and rich in this recipe thanks to slow cooking in white wine and cream. Bacon adds depth of flavor while oregano provides fresh herbal notes. This dish is perfect for a cozy dinner with a glass of dry white wine. The fettuccine absorb the sauce, becoming silky and aromatic, creating a harmonious blend of textures. It is pasta for true gourmets that impresses with its balance and depth of flavors.
11
4
55
Tuscan guinea fowl with rosemary is an exquisite dish that combines the tenderness of guinea fowl meat, the aroma of fresh rosemary, and the refined depth of white wine. Inspired by Tuscan cuisine, this recipe brings Mediterranean notes into Russian tradition. The sautéed guinea fowl thighs acquire an appetizing golden crust and are then braised in a rich sauce with wine, broth, and shallots. Rosemary leaves add a sophisticated herbal aroma to the dish while complementing the creamy texture of the sauce. This dish is perfect for a cozy family dinner, especially accompanied by rice or rustic bread that will soak up the rich juices and enhance the flavor. Tuscan guinea fowl is not just food; it's a little journey to sunny Tuscany through taste and aromas.
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8
80
Risotto with roasted guinea fowl and green vegetables is a true embodiment of Italian culinary mastery. This dish combines the tender meat of roasted guinea fowl infused with the aromas of spices and olive oil with rich, velvety risotto. Light notes of white wine harmoniously complement the flavor, while green peas and broccoli add freshness and color. Such risotto not only satisfies hunger but also provides genuine gastronomic pleasure, making it perfect for a cozy family dinner or special occasion. Italians appreciate it for its balance of flavors and textures, and the history of this dish traces back to the traditions of the northern regions of the country where risotto is considered the king of the table. Topped with grated Parmesan, it becomes the pinnacle of flavor palette, revealing the depth of Mediterranean cuisine.
11
6
150
A recipe from the Moscow restaurant Clumba Club: Tambov ham is used, mayonnaise is mixed with truffle oil for dressing, and the salad is decorated with finely chopped olive "earth", slices of soaked apple and smoked guinea fowl breast.
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1
30
Recipe by Viktor Grimailo, chef of the grand cafe "Dr. Zhivago.
12
1
15
Guinea fowl stuffed with cream cheese and ham is an exquisite dish worthy of a royal table. In European cuisine, this bird is valued for its tender and juicy meat that pairs wonderfully with creamy cheese and savory ham. The filling enriched with garlic, parsley, and crispy bacon adds layers of flavor—creamy softness, salty richness, and a hint of spice. Slow roasting surrounded by aromatic vegetables makes the meat even juicier while the filling becomes a rich garnish. Serving guinea fowl in portioned pieces with arugula transforms it into a festive treat that will impress guests with its harmony of flavors and noble texture. This dish is perfect for formal dinners where one wishes to enjoy the richness of gastronomic traditions.
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6
80
Escabeche made from guinea fowl is a delightful dish with Swedish roots that embodies the art of marinating. The tender meat of the guinea fowl, infused with the aromas of white wine, sherry vinegar, and spices, acquires a deep, rich flavor with a slight tang and spicy note. This cooking method allows the bird to become even juicier while the marinade adds zest. A special touch is the refrigeration process that reveals and deepens the flavor spectrum. The dish is served cold, allowing one to enjoy the harmony of marinade and meat tenderness. Escabeche pairs perfectly with spicy notes of chili pepper, creating a contrast of flavors. It is an exquisite treat for gourmets who appreciate the balance between lightness and richness.
10
1
45
In Mediterranean countries, escabeche is both a marinade and a dish that is usually prepared at night and put in the refrigerator to marinate in a sour sauce based on vinegar or lemon juice, and then taken out in the morning and eaten for breakfast. The brand chef of "Globus Gourmet" prepared guinea fowl escabeche, as expected, in the evening.
14
2
45
Guinea fowl with couscous and dried fruits is a refined dish of French cuisine that combines tender poultry meat with aromatic couscous and noble dried fruits. Historically, such recipes were found in provincial French homes where the kitchen blended rich spices with simplicity in preparation. The guinea fowl meat, sautéed in olive oil, acquires an appetizing crust and reveals subtle sweet-spicy notes when combined with wine, vanilla, and star anise. The couscous soaked in rich broth and fruit essence becomes soft and velvety. Nuts add a light crunch while lemon juice refreshes the taste, creating a perfect balance. This dish not only delights the taste buds but also decorates the table, suitable for exquisite dinners and festive gatherings.
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35
More than two dozen ingredients, most of which are either salads and herbs, or components of a complex but wonderful sauce. The sauce will be quite fatty, so we recommend frying the guinea fowl without the skin.
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