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Guinea Fowl

Originally from Africa but it has been enjoyed throughout Europe for centuries. A member of the pheasant family, this bird has chewy and moist white and dark meat, with the dark meat being particularly dense and rich in flavor. Weighting form one to three pounds, Guinea Fowl is quite lean, so barding is necessary when roasting. Smaller birds should be marinated and then grilled or broiled.

  • Whole
  • Wing on Boneless Breast
  • Legs
Game Sales International has guinea hens and other fine products available every week.

Contact your Game Sales salesperson at (800) 729-2090 and request more information.  More flavorful and leaner than chicken, more moist and tender than pheasant, it truly is "the bird for all seasons."

Roast Guinea Fowl

from "Wild Game Cuisine
by George Politis
page 35

Serves 4 to 6

I first encountered this dish while on a business trip to the area around Nice, in southwest France.  I was at a sunny little outdoor bistro, and Roast Guinea Fowl was the special--it was one of the best I'd ever tasted.

  • 1 2-to3-lb. guinea fowl
  • 2 Tbsp. butter
  • Salt & freshly ground pepper
  • 4 slices bacon
  • 1/4 cup water
Stuffing
  • 2 small onions, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. finely chopped fresh rosemary
  • 1 cup dry bread crumbs
  • 1 Tbsp. dry red wine
Preheat oven to 400°F.  Rub the skin of the guinea fowl with butter, and season with salt and pepper.  Set aside.

To make stuffing: In a small sauce, sweat the onions in the olive oil over low heat until soft and beginning to brown.  Add the thyme, rosemary and bread crumbs, stirring to coat the crumbs with the oil.  Cook 2 minutes, then add the wine, and continue stirring until wine is absorbed.  Remove stuffing from the heat, and spoon into the cavity of the hen.

Place guinea fowl in a foil-lined roasting pan, and lay the bacon slices across the breast, covering it.  Roast on the middle rack of the oven for 30 minutes.  Reduce oven temperature to 375°F, baste hen with pan juices, and add the 1/4 cup water to the pan.  Place a small piece of foil over the breast, and return to the oven for another 1 to 1 1/2 hours, basting frequently, until the juices run clear when the underside is pierced with a fork.  Serve with a young French red wine, and imagine you are in France.