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.
How to cook
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- 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).
- 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.
- Season with salt and pepper and rub a good knob of butter over the breast.
- 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.
- Cover with foil and roast for 25 mins per 450g.
- Remove the foil and return to the oven for a further 20-25 mins to crisp up the skin.
- Check the bird is cooked by piercing the thickest part of the thigh: the juices should run clear.
- 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.
- Meanwhile, use the buttery, garlicky pan juices to make a delicious gravy.