Whole Guinea Fowl

Description of Whole Guinea Fowl

Guinea fowl is lean meat with a subtle gamey flavour. The meat has more flavour and is firmer than free-range chicken. Our guinea fowl come from farms in Europe.


Vacuum-packing ± 1.100 grams.

The most delicious flavour combinations with Guinea Fowl

Although guinea fowl is typically roasted whole, there are countless other ways of preparing it. Delicious served with mashed parsnip and pistachio crumbs. Obviously, you can also stuff guinea fowl with fresh herbs, such as tarragon, rosemary and thyme. Also delicious with lemon and garlic. To keep the meat nice and juicy, you can cover it with bacon before putting the guinea fowl in the oven or you could cook it in a casserole instead of the oven.

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100% Guinea Fowl


Nutritional values

Per 100 Gram.


Nutritional values

Energy kcal


Energy kJ




Saturated fat










Bake the guinea fowl in a preheated oven at 180°C for about 30 minutes, followed by another 60 minutes at 125˚C.
Regularly baste the guinea fowl with the roasting juices. This will help it to stay moist and also helps the browning.
It is important for poultry to be thoroughly cooked.
Maintain a core temperature of at least 70⁰C.

Guinea fowl, baked in the oven with lemon and pistachio crumbs

4 Servings


  • 1 whole, ready-to-cook guinea fowl of approximately 1 kg
  • 50g soft butter
  • juice and zest of ½ lemon
  • 1 clove of garlic, crushed
  • 200 ml of dry white wine
  • 5 tbsp coarse breadcrumbs
  • 30g unsalted pistachio nuts, coarsely chopped
  • 3 sprigs of fresh thyme, coarsely chopped

Other requirements

  • Tinfoil
Preheat the oven to 200°C. Mix half of the softened butter with the lemon zest and juice, and garlic. Rub the guinea fowl in with the butter mixture all the way around and place a piece of aluminium foil on the breast sections.

Put the guinea fowl in a roasting pan and pour the wine on and around it. Put the pan in the oven and roast for 10 minutes. Reduce the temperature to 150°C and cook the guinea fowl for about 45 minutes more. Remove the tinfoil after about half of the baking time.

Meanwhile, fry the breadcrumbs, pistachios and thyme in a skillet in the remaining butter until golden brown. Season with salt and pepper and put aside.

Take the guinea fowl from the oven and allow to rest for 10 minutes. Let the cooking juices reduce to a gravy and sprinkle with salt and pepper.

Slice the guinea fowl and serve with the gravy.

Also delicious served with parsnip purée and pistachio crumbs.