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–+ servings

Carnivore Diet Braised Guinea Fowl

This rich and hearty braised guinea fowl recipe is ideal for anyone following a carnivore diet, featuring tender, lean dark meat slowly cooked in flavorful stock with bacon and herbs.
Moist and satisfying, this dish brings out the best in guinea fowl, creating a nourishing meal with deep, savory flavors perfect for a high-protein lifestyle.
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Active Time 15 minutes
Total Time 3 hours
Course Main Dish
Cuisine French Inspired
Servings 4
Calories 266 kcal

Equipment

  • Dutch oven
  • Instant-read thermometer

Ingredients
  

  • 1 to 2 teaspoons salt plus more to taste
  • 1 whole guinea fowl 3 to 4 pounds
  • 1 tablespoon tallow
  • 2 slices bacon chopped (optional)
  • 1 tablespoon fresh lemon juice
  • 1 cup poultry stock or chicken stock
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme

Instructions
 

  • Generously season the guinea fowl with salt and allow it to rest at room temperature for 1 hour.
  • Heat tallow in a Dutch oven over medium-high heat. Place the guinea fowl into the hot fat, browning it on all sides for about 2 to 3 minutes per side. Remove the bird from the pot once evenly seared.
  • If using bacon, add the chopped slices to the same pot and cook, stirring regularly, until crisped and browned, approximately 3 minutes. Mix in the lemon juice and a small amount of the stock, scraping up any browned bits from the bottom.
  • Return the browned guinea fowl to the Dutch oven. Add the bay leaves, rosemary, and thyme. Pour the rest of the stock over the top. Bring the liquid to a boil, then lower the heat to a gentle simmer. Cover and cook, turning the bird halfway through, until a thermometer inserted into the thickest part of the thigh reads 160°F, about 1 hour.
  • Remove the guinea fowl and let it rest on a cutting board for 15 minutes before slicing. Discard the herbs and bay leaves.
  • Spoon the cooking liquid and any bacon bits over the carved meat, season with additional salt if needed, and serve immediately.

Notes

  • For extra variety, you can toss in halved stone fruit or peeled, cubed squash during the last 30 minutes of cooking to complement the meal, though this is optional and may not suit strict carnivore guidelines.
  • If you prefer, butter can replace tallow without impacting the cooking process.
  • Leftovers store well in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 266kcalProtein: 44gFat: 10g
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