Roast Guinea Fowl

Preparation info

  • Difficulty


  • Serves


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.


  • 2 small guinea fowl, drawn, giblets reserved
  • 3 oz (75 g) butter
  • Sprigs tarragon or parsley
  • 12 oz (350 g) streaky bacon rashers or pork fat
  • 10 fl oz (300 ml) dry white wine
  • fl oz (60 ml) sherry
  • 6 oz (175 g) green grapes, peeled and de-pipped
  • Salt and pepper
  • Juice of 1 lemon


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 1 oz (25 g) of butter and brush liberally over the birds. Cover the breasts with streaky bacon and roast in the oven for 1 hour at gas mark 4, 350°F (180°C). Baste frequently and remove the bacon for the last 20 minutes to allow the meat to brown.

Remove the guinea fowl from the oven and carve into joints. Pour most of the fat from the roasting tin, leaving all the residues, then add the wine, sherry and stock. Boil through, then add the guinea fowl and 4 oz (125 g) grapes. Season to taste with salt, pepper and lemon juice.

Cover and cook for 15 to 20 minutes in the oven. Remove the joints from the sauce and place on a warm serving dish. Strain the sauce and stir in 1 oz (25 g) butter. Pour over the birds and serve garnished with the remaining grapes.