Roast guinea fowl with wild mushroom sauce

Herbs, wild mushrooms and chillies combine to create a richly flavourful meal in Ed Baines's creative guinea fowl recipe
By Ed Baines
Roast guinea fowl with wild mushroom sauce
  • Rating:
  • Serves: 2-4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium



  • 5 clove garlic
  • 1 red chilli, halved and deseeded
  • 10 sprigs of tarragon, roughly chopped
  • grated zest and juice of ½ a lemons
  • 2 tbsp olive oil
  • black pepper
  • 1 guinea fowl, 1.3kg in weight
  • parsnip puree, to serve

For the wild mushroom sauce:

  • 50 g butter
  • 1 shallot, chopped finely
  • 150 g wild mushrooms, cleaned and broken into pieces
  • 100 ml chateau de ripaille, or a medium sweet white wine
  • 150 ml chicken stock


1. Bring a small pan of water to the boil. Add in the garlic and blanch for 5 minutes, then add the chilli and blanch for a further 3 minutes; drain.

2. Pound the garlic and chilli into a paste. Mix in the tarragon, lemon zest and juice and 1 tablespoon of the olive oil. Season with salt and freshly ground pepper.

3. Preheat the oven to 180°C/gas 4.

4. Take the guinea fowl and carefully make a space between the breast and skin. Push the garlic paste into the cavity under the skin, spreading it as evenly as possible.

5. Heat a large frying pan, add the remaining olive oil and heat through. Add in the guinea fowl and brown on all sides.

6. Transfer the browned guinea fowl to a roasting tray and roast for 45 minutes until cooked through.

7. Meanwhile, make the wild mushroom sauce. Melt the butter in a heavy-based frying pan over a medium heat. Add in the shallot and fry gently until softened.

8. Add in the wild mushrooms and fry, stirring, for 2-3 minutes.

9. Add in the wine and the chicken stock, mixing well, and cook briskly until reduced by half.

10. Serve the guinea fowl with parsnip puree and the wild mushroom sauce.

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