Poultry
Ground
Ground guinea fowl is minced meat for sauces, terrines, stuffings and burgers. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Lean game mince usually needs added fat for juiciness. Keep cold, do not overwork, and cook thoroughly in mixed dishes. Season with lardons, grapes, cabbage, thyme, cream sauces and juniper. Blend with pork or duck fat for sausages if wanted.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.1 g
- Saturated Fat 2.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.99 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 94 mg
- Sodium 70 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 67.5 g
- Energy 184 kcal
- Water 67.5 g
- Carbohydrates 0.97 g
- Sugars 0.51 g
- Protein 21.3 g
- Fat 10.1 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 3.99 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 36 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.56 mg
- Vitamin B5 — Pantothenic Acid 0.94 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 425 mg
- Major Minerals 424 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 94 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.56 · vitamin-b5-pantothenic-acid: 0.94 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Ground of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
European farms supplied restaurants with consistent guinea fowl; ground of guinea fowl took a named place in that kitchen trade.
European farms supplied restaurants with consistent guinea fowl. Cooks treated ground of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, ground was portioned and sold ready for the pan. European farms supplied restaurants with consistent guinea fowl.