Guinea fowl meat is a touch gamier than chicken and not dissimilar to pheasant. When young, they suit being roasted, or grilled or broiled as here. Older specimens should be braised and will be dry to the point of toughness if you attempt any other treatment.
Divide the guinea fowl into breasts and legs. Pull the legs away and downward from the breast so that they are horizontal with the work surface. The thigh bones will snap loose from their sockets and can then be cut off. Lift the flap of skin covering the narrow neck cavity and cut out the wishbone which frames this gap. Run your finger along the breastbone that divides the two breast fillets. Cut straight along each side of the bone until the breasts are completely free.
Mix the marinade ingredients together. Flatten each breast fillet with a small cutlet bat or the side of a heavy knife. Toss the breasts, and legs if you are using them, in the marinade and leave in the refrigerator for 3 hours.
Grill or broil the guinea fowl, which should take 20 minutes for the breasts and 40 minutes for the legs. Baste with any leftover marinade and serve with green salad.
© 2000 Shaun Hill. All rights reserved.