Roast Guinea Fowl with Balsamic, Honey and Grape Sauce

If you’re looking to switch up your usual roasted bird and try something new, this roasted guinea fowl recipe is a great way to explore exceptional gamey flavours and its delicate texture. Try pairing it with this easy homemade grape sauce, for a sweet and tangy accompaniment and serve with roast potatoes and seasonal vegetables.

Preparation

Prep Time: 10 minutes
Cook time: 65 minutes
Serves: 3-4 People

Ingredients (Roasted Guinea Fowl)

1 free-range guinea fowl (1.3-1.5 kg)
1 tbsp vegetable oil
1 lemon
2 sprigs rosemary
salt & pepper

Ingredients (grape sauce)

25 g butter
1 shallot (finely diced)
1 clove garlic (minced)
1 tsp fresh thyme (finely chopped)
350 g red grapes (halved)
1 tbsp honey
2 tbsp balsamic vinegar

Instructions

Begin by pre-heating your oven to 180C. Rub oil into the skin of the guinea fowl whilst seasoning the bird and stuffing the cavity with a halved lemon and sprigs of rosemary.
Place the bird in a deep roasting tray and cover with foil. Roast for 50 minutes before removing the foil and roasting for another 15 minutes uncovered. This will be a good time to also begin roasting potatoes or preparing other sides.
Whilst the guinea fowl roasts, prepare the grape sauce by frying off a shallot in butter on a medium heat.
Once softened, add the garlic and thyme and continue cooking for another couple of minutes. Add the grapes and cook down for a further 5 minutes.
Add honey and balsamic to the grapes along with a splash of water. Reduce down for 5 minutes.
Once reduced, leave to one side. Serve warm alongside the roasted guinea fowl.
Once the bird is roasted, ensure that you rest it for at least 10 minutes before carving. Serve alongside the grape sauce, potatoes and vegetables.

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