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Guinea Fowl
Refined Wild Guinea Fowl
Guinea Fowl is carefully selected from the finest British free-range birds, sourced locally from trusted Yorkshire suppliers. A plump, elegant bird with tender, lean meat and a delicate, slightly gamey flavour that sits between chicken and pheasant. Perfect for a refined roast with excellent succulence. Hand-prepared fresh in our family shop.
Remove the guinea fowl from the fridge 1 hour before cooking to bring it to room temperature.
Season generously inside and out with salt and freshly ground black pepper. Cover the breast with streaky bacon or butter to prevent it drying out.
Recommended oven method:
Preheat oven to 200°C / Fan 180°C / Gas 6.
Place the guinea fowl in a roasting tin on a bed of onions, carrots and herbs if desired.
Roast for 55–65 minutes, basting occasionally, until the juices run clear and the thickest part of the thigh reaches 75°C.
Remove the bacon for the final 10 minutes to allow the skin to crisp up.
Rest the bird loosely covered with foil for 10–15 minutes before carving.
Best enjoyed with roast potatoes, braised red cabbage, bread sauce, seasonal vegetables or a light red wine gravy.
Season generously inside and out with salt and freshly ground black pepper. Cover the breast with streaky bacon or butter to prevent it drying out.
Recommended oven method:
Preheat oven to 200°C / Fan 180°C / Gas 6.
Place the guinea fowl in a roasting tin on a bed of onions, carrots and herbs if desired.
Roast for 55–65 minutes, basting occasionally, until the juices run clear and the thickest part of the thigh reaches 75°C.
Remove the bacon for the final 10 minutes to allow the skin to crisp up.
Rest the bird loosely covered with foil for 10–15 minutes before carving.
Best enjoyed with roast potatoes, braised red cabbage, bread sauce, seasonal vegetables or a light red wine gravy.
1 bird serves 3-4 people