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These are small birds that taste somewhat gamey, like pheasant.

Farmers raising them make sure that the bird houses for them are some distance away from houses, because the females tend to make noises all through the night.

Cooking Tips
For 4 people, allow 3 pounds (1.5 kg).

Roast for 20 minutes at 400F / 200C. Then, depending on the size of the bird, roast for an additional 10 to 20 minutes at 320F / 160C.

Before roasting or grilling, they should be marinated or be covered in something like bacon to prevent them drying out -- they are very lean. This technique is called "barding".

Older Guinea Fowl are best cooked in casseroles.

Substitutes
Pheasant, Cornish Game Hens, small chickens

History
First brought to England by the Romans, then later from West Africa in the 1500s.

They used to be primarily game for hunters, but are now raised domestically.

Also called:

See Also:

Barding

Other entries for:

Poultry
Bustards, Chicken, Cornish Game Hen, Duck, Goose, Guinea Fowl, Parson's Nose, Poussin, Quail, Turkeys

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak