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.
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.
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.
Remove from oven and tent loosely with foil.
Rest for 10–15 minutes while you make the gravy.
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 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.
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.
A light Pinot Noir, Beaujolais Cru, or dry Riesling beautifully complements the subtle game flavor and juniper-spiced gravy.
4 servings