Guinea Fowl – 1.25kg – Superb Flavour – Moist and Meaty

£10.50

Great Recipes for Guinea Fowl

Guinea fowl recipes Originally a game bird, but now domesticated and available all year round, guinea fowl has a flavour somewhere between chicken and pheasant. A young bird has tasty flesh; older birds are good to casserole as this helps keep the flesh moist – try casseroling in red wine with chestnuts.

How do you Cook Guinea Fowl

Put the bird in a roasting tin, breast side down, stuff with the lemon quarters and the butter, pour the stock over and roast for 50min. Turn the guinea fowl on to the backbone, and continue to roast for 20min or until the juices run clear when the thigh is pierced with a skewer.

Description

Guinea Fowl – Makes a Nice change – Great Price

Guinea Fowl – Roasted to Perfection served with Sage n Lemon Stuffing

Great Recipes for Guinea Fowl

Guinea fowl recipes Originally a game bird, but now domesticated and available all year round, guinea fowl has a flavour somewhere between chicken and pheasant. A young bird has tasty flesh; older birds are good to casserole as this helps keep the flesh moist – try casseroling in red wine with chestnuts.

Guinea Fowl
Guinea Fowl

How do you Cook Guinea Fowl

Put the bird in a roasting tin, breast side down, stuff with the lemon quarters and the butter, pour the stock over and roast for 50min. Turn the guinea fowl on to the backbone, and continue to roast for 20min or until the juices run clear when the thigh is pierced with a skewer.

What Choices do you have with Guinea Fowl

A young bird has tasty flesh; older birds are good to casserole as this helps keep the flesh moist – try casseroling in red wine with chestnuts. One bird will serve two people. Ready-to-cook guinea fowl – intensively reared or free-range – can be bought from N&C Produce. You can substitute guinea fowl for just about any chicken recipe.

What to Serve with Roast Guinea Fowl

You can easily halve the recipe to serve two. Roast guinea fowl makes a lovely Sunday lunch alternative. Tender poached guinea fowl is served in a tangy sauce enriched with lemon and yoghurt. Try serving with steamed savoy cabbage, and plain or mixed rice or baked potatoes.

Recipe For Guinea Fowl Gravy

To make the gravy, put the roasting tin on the heat and scrape up the juices in the pan. Add redcurrant jelly, wine and 50ml (2fl oz) water to the pan and bring to the boil. Simmer for 3-5 min to make a gravy and season well.

Herb Roasted Guinea Fowl

My family love roast guinea fowl as a change from roast chicken. This is an easy to prepare recipe that calls for little more than guinea fowl and a bunch of aromatic fresh herbs. You can get creative by mixing and matching herbs as you wish.

Ingredients
Serves: 4 

  • 2 whole guinea fowl
  • 4 cloves garlic, peeled and thinly sliced
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme

Method

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Slide the sliced garlic underneath the skin of the guinea fowls. Combine the olive oil, salt, pepper and herbs. Rub inside and outside of each guinea fowl with the herb mixture.
  3. Place in a roasting tin (preferably on a rack set in the tin) and roast in the preheated oven for approximately 1 hour, or until guinea fowl are cooked through and juices run clear near the thigh. Cooking time will vary depending on the size of the guinea fowl.

Additional information

Weight 1.25 kg