If you are looking for something more adventurous than chicken and don’t fancy stretching as far as pheasant, then why not try giving guinea fowl a go?
Originating from the west coast of Africa guinea fowl was once considered a game bird until its domestication in Europe. Now available commercially year round the autumn remains the most popular guinea fowl season as the meat pairs particularly well with other autumnal ingredients like chestnuts.
Guinea fowl has a mild gamey flavour when cooked with a darker and dryer meat than chicken. It can be cooked in a number of alternative ways from simply roasted whole, where one bird will serve two people, to more refined and elegant dishes.
We have taken inspiration from three chef recipes to highlight guinea fowl's capabilities in the kitchen, including Theo Randall’s stuffed and roasted guinea fowl, guinea fowl recipe cooked inside clay from Massimo Spigaroli and Pier Giorgio Parini’s original recipe cooking with hay.
The fabulous guinea fowl recipes are listed below. Enjoy.
BONED GUINEA FOWL STUFFED WITH PROSCIUTTO, MASCARPONE, THYME WITH ENGLISH PEAS
Chef Theo Randall for Live From London shared this irresistible recipe with us of whole boned guinea fowl stuffed with a citrussy, creamy stuffing along with salty prosciutto.
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