Roast Guinea Fowl with Black Olive Butter Sauce


Preparation info

  • Ingredients For


    • Difficulty


Appears in

Quaglino's: The Cook Book


By Richard Whittington and Martin Webb

Published 1995

  • About

Guinea fowl are really farmed game, sharing qualities of chicken, squab and pheasant. They have a pronounced and delicious flavour, but are not remotely high-tasting and, being virtually fat-free, need sensitive and finely timed cooking if they are not to be too dry The best way to achieve a perfect result is to seal the bird before it goes into the oven, a restaurant technique used to save time that can be used in the domestic kitchen to good effect. They do not take a lot of roasting and