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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.
Photo: Dennis Jarvis/Flickr
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 recipes are listed below. Enjoy.
Chef Theo Randall for Live From London shared this irresistable recipe with us of whole boned guinea fowl stuffed with a citrussy, creamy stuffing along with salty prosciutto.
Chef Pier Giorgio Parini, from Povero Diavolo restaurant near Rimini, Italy gave us this elegant recipe with some unusual ingredients including hay and black carrots.
This beautiful Guinea fowl recipe from Italian chef Massimo Spigaroli is cooked inside wet clay which hardens in the oven, and once broken open reveals moist succulent tender meat.
Check out more of Massimo Spigaroli and his infectious enthusiasm for culatello which his family has been making for over 150 years in Northern Italy.