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| Roast Guinea Fowl |
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| Delicate and fragrant game with a very low fat content. |
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| Guinea fowl has been served on British tables for hundreds of years, with a flavour a little less gamey than pheasant; delicate and fragrant. This small bird is extremely low in fat content and is therefore an extremely healthy option. |
Cooking GuidelinesPut a knob of butter and a sprig of tarragon or parsley inside each guinea fowl, and brush melted butter over the birds. Cover the breasts with streaky bacon and roast in a Moderate oven, Gas Mark 4, 180°C, 350°F for 1 hour, basting frequently. |
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