First off, what on earth is a guinea fowl?
Guinea fowl actually originate from Africa and are related to other game birds such as pheasants and turkeys. Guineas eat a ton of bugs, and roam the pastures more so than any other poultry species at White Oak Pastures.They are more active, range farther and fly higher than chickens. As a result, this meat is leaner than chicken and the birds must be cooked properly!
The unique taste is a mix between chicken (slightly gamier) and duck. It is similar to wild game, but with a slight sweet hint, more delicate, and not as strong. Guinea fowl meat is rich in Vitamin B6, niacin and potassium.
Braised Guinea Fowl Recipe
- 1 White Oak Pastures pastured guinea fowl, skin on
- 1 Tablespoon butter
- 2 slices bacon, chopped (optional)
- 4 bay leaves, slightly broken up
- 1.5 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 3 garlic cloves, chopped
- 1 cup water
- Heat butter on high heat in Dutch oven or large pot (large enough to fit the guinea laying on its side).
- Brown each side of the guinea on high heat, about 1 min each side.
- Add the bacon bits & keep on high until slightly crispy.
- Add garlic cloves and keep heat on high until slightly crispy.
- Add rosemary, thyme, bay leaves, and salt.
- Pour in 1 cup water with high heat. Scrape bottom of pan with wooden spoon to make sure all brown bits are incorporated.
- Reduce to low simmer, cover and let cook for 1 hour. Flip guinea fowl half way through.
- Drizzle liquid & bacon pieces over meat to serve. Or, save the juices as a bone broth, broth will get wiggly-jiggly over night if cooled in fridge.
Pastured Guinea Fowl
2.5-3.5 lb. Bird $19.99
Ashley & Sarah Armstrong are The Strong Sistas, two girls passionate about regenerative agriculture, sharing the carnivore way of life, & all things health & fitness.