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A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker, slightly dryer and gamier tasting flesh. There are several species of guinea fowl and all originate from Africa but can be found raised in Europe.
Guinea fowl are at their best in the autumn between September and November.
Birds that have been slaughtered no longer than 14 weeks after birth. Try to buy from a butcher or producer that you trust.
Because guinea fowl is naturally drier than chicken it is particularly important not to overcook. You can wrap the breast with pancetta or Parma ham to prevent it from drying out.
Remove giblets from the cavity and keep well wrapped in the fridge, on a tray, covered with greaseproof paper or foil for up to two days. Make sure it's on the bottom shelf so that any juices don't contaminate any other food; it's particularly important to keep the guinea fowl away from any other cooked meats in the fridge.
Thaw frozen guinea fowl in the fridge and use within two days. Never refreeze defrosted guinea fowl.
Try grouse, duck or chicken.