Roast Guinea Fowl

Guinea fowl has a pronounced and delicious flavour that is reminiscent of game without being at all strong tasting. It is probably closest to pheasant and partridge and, in common with them, virtually fat-free, so it needs finely timed cooking if it is not to be too dry.

The best way to achieve this is to seal the bird in a pan before it goes into the oven – a restaurant technique used to save time that works well in the domestic context, where oven temperatures tend not to be as ho