Glazed Guinea Fowl with Blueberry and Shallot Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Guinea fowl are very lean birds with a fine texture and delicate, gamey flavour. The sauce accompanying these glossy brown birds is equally dark and shiny with a lovely sweet and sour flavour.


  • 2 guinea fowl
  • 150–175g (5–6oz) thinly sliced streaky unsmoked bacon (optional)


Set the oven to preheat at Gas Mark 4/180°C/350°F. Put the birds into a roasting pan and either brush the breasts with olive oil or lay the strips of bacon (if using) lengthways all over the breast. Roast in the centre of the oven for 1½ hours. Then remove the bacon, sprinkle the birds