Grilled Marinated Guinea Fowl

Name: Grilled Marinated Guinea Fowl
Yield: For 4 Persons
Ingredients: 1 tablespoon coriander seeds, lightly crushed; 2 × 1kg (2lb 4oz) young guinea fowl; 1 tablespoon lemon juice; 1 tablespoon marjoram or oregano; salt and pepper; 100 ml (3½fl oz/7 tablespoons) olive oil

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

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.

Ingredients

2 × 1kg (2lb 4oz) young guinea fowl

Main course
Gluten-free

Method

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.