Guinea fowl has a delicious flavour somewhere between chicken and pheasant. This shows its origins as a game bird. They are of course now domesticated and available throughout the year. One bird will provide a good meal for two people.

About Guinea Fowl

These very pretty birds have distinctive dark grey or black with white speckled plumage. They originate from Guinea coast of west Africa – hence their name. The Romans were among the first to appreciate their gamey flavour. Being such good eating they are a popular dish across Europe as well as in their original African homeland. Not just tasty Guinea fowl is also a healthy eating option as with many game birds it is very low in fat.

These birds can be cooked in any of the ways you might use or prepare chicken or pheasant. Given the lower fat content you just need to make sure that the flesh does not dry out. If roasting for example cover with bacon rashers and baste often.

Pot roasting however is en excellent way of keeping the Guinea fowl moist and we have a great recipe below that is very easy to prepare and tastes excellent.

The ingredients below are for two people – Just double them up for more diners. Allow about 10 minutes for preparation and 50/60 minutes for cooking time.

Guinea Fowl Recipe Ingredients

I Guinea Fowl from Morley Butchers
Two Large Onions thinly sliced
350g ofFresh Mushrooms sliced
100g Butter
1 Bay Leaf
1/2 Lemon for squeezing
Sprig of Fresh Thyme
Sprig of Fresh Parsley
Salt and Pepper for seasoning

Guinea Fowl Recipe Cooking Method

First brown the bird all over using half the butter on a high heat and put to one side

Heat your oven to 190 0c. Melt half the remaining butter in a casserole (large enough to hold all the ingredients snugly). Put in the chopped onion and cook gently to soften for about 10 minutes.

Place the Guinea fowl breast side down into the casserole dab all over with rest of the butter. Cover with a close fitting lid and cook for 30 minutes.

Whilst that is happening season the mushrooms well with salt, pepper and lemon juice.

At the end of the 30 minutes take the bird from its pot and turn it breast side up. Place back in the casserole and arrange the mushrooms all round the pot. Season the fowl replace the lid and return the oven for 20 minutes along with the herbs tied together as a bouquet garni.

When the 20 minutes has elapsed remove the lid put back in the oven  and allow the bird to brown.

Remove the bird and carve, serve with a good spoonful of the mushrooms and gravy.

Some mash potato will be perfect with this.