Traditionally a game bird but now domesticated and available all year round, the guinea fowl has a flavour between that of chicken and pheasant. A young bird has tasty flesh, though it’s drier than chicken, and has a tendency to dry out when roasted unless basted frequently. When older, it is a good bird to casserole as this helps keep the flesh moist – try casseroling in red wine with chestnuts.
Guinea Fowl

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