Guinea Fowl


Our plump farmed Guinea Fowl is the perfect choice if you want a bird that tastes richer than chicken, but are not quite sure about pheasant. The meat is beautifully succulent, too, so perfect for a traditional roast and also excellent jointed and casseroled. Size wise, Guinea Fowl are a little larger than pheasant, so a single bird (approx 1.3-1.4kg) will serve 3-4 people.



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How to cook

To roast

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Slice an onion and crush a couple of cloves of garlic, and add these to your roasting tray (choose one with deep sides, that’s just a little larger than your bird).
  3. Slice a lemon into quarters and pop them into the cavity of the bird, along with a few sprigs of fresh thyme. This will help keep the meat moist as it cooks.
  4. Season with salt and pepper and rub a good knob of butter over the breast.
  5. Place the bird in the roasting tray on top of the onion and pour in white wine (or vegetable or chicken stock) to a depth of 2cm or so.
  6. Cover with foil and roast for 25 mins per 450g.
  7. Remove the foil and return to the oven for a further 20-25 mins to crisp up the skin.
  8. Check the bird is cooked by piercing the thickest part of the thigh: the juices should run clear.
  9. Once cooked, remove the bird from the oven, transfer to a plate, cover with foil and allow to rest for at least 10 mins before carving.
  10. Meanwhile, use the buttery, garlicky pan juices to make a delicious gravy.