Guinea Fowl
Not technically a native bird as it has it's origins in Africa (although it has been reared here since the sixteenth century), British guinea fowl are often farmed these days - your local butcher may even be selling imported free-range birds from France if there is not a good supply of free-range birds locally, so it's always worth looking for a local producer first.
Guinea fowl has a slightly gamier taste than chicken but is nowhere near as rich as pheasant or grouse, and as such it makes a perfect substitute for chicken - and can be cooked in much the same way, although it is a smaller bird than the chicken. High in protein and vitamin B6 whilst low in cholesterol, it's even a healthy choice!
Tips
- Look for free-range guinea fowl rather than intensively farmed birds
- Gionea Fowl eggs are particularly tasty!
- One bird will serve two people
- Older birds are better casseroled as they stay softer and keep their moisture
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