Guinea fowl is a delicately gamey bird—like a cross between chicken and pheasant—with lean, flavorful meat. This recipe roasts it simply with herbs and aromatics, then enhances the pan juices with a luxurious juniper berry gravy , which brings earthy, slightly piney complexity. It’s a dish that feels both old-world and special occasion–ready.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 50 minsTotal Time 1 hr 10 minsFor the Guinea Fowl
1 whole guinea fowl (about 3–3.5 lbs / 1.4–1.6 kg)
Salt and freshly ground black pepper
2 tbsp olive oil or softened butter
4 cloves garlic, smashed
1 small onion, quartered
1 lemon, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
½ cup dry white wine or vermouth
½ cup chicken or light game stock (for basting or roasting)
For the Juniper Berry Gravy
1 tbsp butter
1 tbsp all-purpose flour
6 juniper berries, lightly crushed
1 small shallot, finely minced
1 cup pan juices and/or stock
¼ cup dry red wine or port
Salt and pepper to taste
Suggested Sides
Duchess potatoes or celeriac mash
Roasted root vegetables (parsnip, carrot, turnip)
Wilted spinach or red cabbage with vinegar and apple
Preheat Oven and Prepare the Bird
1
Preheat oven to 375°F (190°C) .
Pat the guinea fowl dry. Season generously inside and out with salt and pepper.
Stuff cavity with garlic, onion, lemon halves, and herbs.
Rub skin with olive oil or softened butter.
Roast the Guinea Fowl
2
Place bird breast-side up in a roasting dish or ovenproof skillet.
Pour wine and stock into the pan base to create steam and flavor.
Roast uncovered for 45–60 minutes , basting occasionally with pan juices
If skin isn’t crisp, broil briefly at the end.
Rest the Bird
3
Remove from oven and tent loosely with foil.
Rest for 10–15 minutes while you make the gravy.
Make the Juniper Berry Gravy
4
Strain the pan juices into a measuring cup. Add stock if needed to make 1 cup.
In a saucepan, melt butter and sauté shallot and crushed juniper berries for 2 minutes.
Add flour and cook into a light roux, about 1 minute.
Slowly whisk in pan juices and red wine or port. Simmer 5–7 minutes , until slightly thickened.
Season to taste with salt and pepper. Strain if you prefer a smooth sauce.
Carve and Serve
5
Carve guinea fowl into breast, thigh, and leg portions.
Plate with chosen sides and spoon over warm juniper gravy.
Garnish with thyme sprigs or lemon zest if desired.
Tips for Success
6
Crush juniper berries gently —they release more flavor when broken but not ground to dust.
Don’t overcook guinea fowl—it’s leaner than chicken and can dry quickly.
For extra richness, add a splash of cream or knob of butter to the gravy before serving.
Wine Pairing
7 A light Pinot Noir , Beaujolais Cru , or dry Riesling beautifully complements the subtle game flavor and juniper-spiced gravy.
Ingredients For the Guinea Fowl
1 whole guinea fowl (about 3–3.5 lbs / 1.4–1.6 kg)
Salt and freshly ground black pepper
2 tbsp olive oil or softened butter
4 cloves garlic, smashed
1 small onion, quartered
1 lemon, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
½ cup dry white wine or vermouth
½ cup chicken or light game stock (for basting or roasting)
For the Juniper Berry Gravy
1 tbsp butter
1 tbsp all-purpose flour
6 juniper berries, lightly crushed
1 small shallot, finely minced
1 cup pan juices and/or stock
¼ cup dry red wine or port
Salt and pepper to taste
Suggested Sides
Duchess potatoes or celeriac mash
Roasted root vegetables (parsnip, carrot, turnip)
Wilted spinach or red cabbage with vinegar and apple
Directions Preheat Oven and Prepare the Bird
1
Preheat oven to 375°F (190°C) .
Pat the guinea fowl dry. Season generously inside and out with salt and pepper.
Stuff cavity with garlic, onion, lemon halves, and herbs.
Rub skin with olive oil or softened butter.
Roast the Guinea Fowl
2
Place bird breast-side up in a roasting dish or ovenproof skillet.
Pour wine and stock into the pan base to create steam and flavor.
Roast uncovered for 45–60 minutes , basting occasionally with pan juices
If skin isn’t crisp, broil briefly at the end.
Rest the Bird
3
Remove from oven and tent loosely with foil.
Rest for 10–15 minutes while you make the gravy.
Make the Juniper Berry Gravy
4
Strain the pan juices into a measuring cup. Add stock if needed to make 1 cup.
In a saucepan, melt butter and sauté shallot and crushed juniper berries for 2 minutes.
Add flour and cook into a light roux, about 1 minute.
Slowly whisk in pan juices and red wine or port. Simmer 5–7 minutes , until slightly thickened.
Season to taste with salt and pepper. Strain if you prefer a smooth sauce.
Carve and Serve
5
Carve guinea fowl into breast, thigh, and leg portions.
Plate with chosen sides and spoon over warm juniper gravy.
Garnish with thyme sprigs or lemon zest if desired.
Tips for Success
6
Crush juniper berries gently —they release more flavor when broken but not ground to dust.
Don’t overcook guinea fowl—it’s leaner than chicken and can dry quickly.
For extra richness, add a splash of cream or knob of butter to the gravy before serving.
Wine Pairing
7 A light Pinot Noir , Beaujolais Cru , or dry Riesling beautifully complements the subtle game flavor and juniper-spiced gravy.
Guinea Fowl with Juniper Berry Gravy
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