Yes, it’s not one of the most oft-served dinners in the Appetite kitchen either, but why not? Guinea fowl is gamey but not overwhelmingly so, and is cooked much like chicken, but take care to keep it moist, as it’s smaller and has less fat than chicken, so you have to be careful not to dry it out. Hence, it likes to be pot roast or stewed, and is fabulous with lentils, mushrooms and beetroot. Here are a few ideas:
- For Christmas dinner for two, stuff with a sage, walnut and chestnut stuffing, spread butter under the skin and over the breasts and legs, lay bacon over the breasts and roast, basting regularly. Ridiculously delicious!
- Pot roast a whole bird with onion, carrot, celery, bay, lentils, sherry and chicken stock, reducing the cooking liquids to a sauce before serving.
- Use instead of chicken in a variety of dishes, including Moroccan tagine and curries.
