Sous Vide Guinea Fowl Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 145°F (63°C).
• STEP 2.Season the guinea fowl with salt, pepper, and your choice of herbs and spices.
• STEP 3.Place the seasoned guinea fowl in a vacuum-sealed bag and seal it.
• STEP 4.Submerge the bag in the preheated water bath and cook for 2-3 hours.
• STEP 5.Remove the guinea fowl from the bag and pat it dry with paper towels.
• STEP 6.Sear the guinea fowl in a hot skillet for a few minutes on each side.
• STEP 7.Let the guinea fowl rest for a few minutes before slicing and serving.

Cooking Tips

• You can marinate the guinea fowl before cooking it sous vide for extra flavor.
• If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method.
• Make sure to pat the guinea fowl dry before searing to achieve a crispy skin.

Storage and Serving

• Leftover sous vide guinea fowl can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the guinea fowl in a sous vide water bath at 145°F (63°C) for 30 minutes.
• Serve the guinea fowl with roasted vegetables, mashed potatoes, or a side salad.