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British Guinea Fowl

British Guinea Fowl

Whole birds

We source these magnificent free-range birds from Woolley Park Farm, Wiltshire. Unlike their French cousins, these Guinea Fowl are large, plump and more importantly, farmed responsibly, with a taste somewhere in between pheasant and chicken. 

1 x Whole Bird
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Roasted Guinea Fowl with Tarragon sauce 
best served with steamed rice and roasted vegetables
Ingredients Woolley Park Guinea Fowl, with giblets 
Olive oil 
Salt and pepper to season 
20 grams Fresh Tarragon 
Dash of double cream 
Juice of one lemon 
Dash of white wine
1. Pre-heat your oven to 225C, and place the Guinea Fowl and giblets in a deep roasting tray. Cook the bird at 225C for 40 minutes, before reducing the heat the 170C for a further 30 minutes. 
2. Remove thebird from the roasting tray and leave to rest. Use the contents of the dish (the giblets and 'stock') to make the tarragon sauce by mixing in tarragon, lemon juice, a dash of white wine and enough cream to gather the consistency of a white sauce. Serve with the steamed rice and roasted vegetables, and pour the sauce over the fowl.