Roast Guinea Fowl

Name: Roast Guinea Fowl
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 12 oz (350 g) streaky bacon rashers or pork fat; 10 fl oz (300 ml) dry white wine; 2½ fl oz (60 ml) sherry; 6 oz (175 g) green grapes, peeled and de-pipped; Salt and pepper; Juice of 1 lemon; 2 small guinea fowl, drawn, giblets reserved; 3 oz (75 g) butter; Sprigs tarragon or parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

This is a pleasing alternative to the strong meat of pheasant or to the insipid taste of modern battery-raised chicken (ugh). There’s lots of meat on them, and one guinea fowl happily serves two people.

Ingredients

2 small guinea fowl, drawn, giblets reserved
3 oz (75 g) butter

Europe
United Kingdom
Main course
Gluten-free

Method

Put the giblets in a pan, cover with water and bring to the boil. Simmer for 1 hour to make stock.

Put ½ oz (15 g) of butter and a sprig of tarragon or parsley inside each guinea fowl. Melt <