Skip to navigation Skip to page content
delicious. magazine
Find a recipe for every occasion
Don't underestimate this hardy little bird; it secured a place in history a long time ago (the ancient Egyptians were partial, as were the Elizabethans) and it's eaten all over the world.
So called because the Portuguese first imported the birds from Guinea in West Africa, the guinea fowl is widely available in Europe. The little bird is related to the chicken, and its slightly gamey but delicate flavour makes it an impressive alternative although it's smaller so during cooking keep it moist – a casserole is often recommended. These pretty, speckled-feathered game birds have more going for them than just as a centrepiece on the dinner table. They're often used as guards on farms because of a tendency to alert farmers to intruders; it's even believed they can recognise their 'owners' from strangers. Guinea fowl are in season from September-February in the UK, so this month is your last chance to experience their subtle taste until autumn. Try to eat free-range rather than intensively-farmed birds, and if you can, sample their eggs – they're delicious.
Guinea fowl recipes
Guinea fowl is not just a pot roast, this bird makes a classy centrepiece to a dinner table.
Bored with chicken? Try this wonderful guinea fowl dish instead complete with pungent porcini mushrooms for a bit of extra oomph.
A delicious. online exclusive recipe. This game bird is an impressive dish to serve up at Sunday lunch.
Extravagant, exclusive and exciting, this roast guinea fowl recipe really is a dish to show off with. If you can, make your own pasta and pick up some black truffles.
A simple roast for sophisticated guinea fowl. Serve with parsnip mash and sautéed broccoli with garlic.
(You have to be registered and signed-in to make a comment)
Search delicious.
Forgot password ? Remember me