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Roast Guinea Fowl Supreme Recipe

Lay four Guinea Fowl breasts flesh side down in about 20mls of blended whisky.

Mix 1 teaspoon of sea salt, 1/2 teaspoon of crushed dried rosemary and 1/2 teaspoon of crushed dried fennel seeds.

Pat the upper skin side of the Guinea Fowl dry with kitchen towel and then coat it with a little olive oil and sprinkle the salt/rosemary/fennel mix over it.

Put into in a pre-heated oven at 220°C/Gas 7, place the Guinea Fowl on a baking tray and reduce the oven setting to 200°C/Gas 6 and roast for 15-20 minutes.

To test if cooked, pierce the plumpest part of the breasts with a skewer; if done the juices will run clear.

Remove from oven, cover with foil and allow to rest for 10 mins.

Serve with fresh grilled asparagus, sautéed potatoes, redcurrants and a Madeira wine and whisky sauce.

To make the sauce, add around 350ml of Madeira and some whisky according to taste to a pan, bring to the boil and then simmer until reduced.