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Guinea Fowl Supremes

Deeply savoury and satisfying alternative to your usual Poultry

Please order 2 working days prior to required delivery date

Our Price: £6.50
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Guinea Fowl is a deeply savoury and satisfying tasty alternative to your usual Poultry roast  

Also extremely healthy having only half the fat of Chicken.

It has a flavour that rests somewhere between Chicken and Pheasant and is as simple to cook as Chicken - but with added bonus of that special flavour!

We prepare our Guinea Fowl Suprêmes with the skin left on the fillet and the Wing joint left intact.

Can be pan-fried, grilled or roasted 

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Guinea Fowl Suprêmes

Per Pack of two Suprêmes

Season : Available all Year

Please order 2 working days prior to required delivery date

Product Code:
Z708

Guinea Fowl Supremes

Guinea Fowl is a deeply savoury and satisfying tasty alternative to your usual Poultry roast  

Also extremely healthy having only half the fat of Chicken.

It has a flavour that rests somewhere between Chicken and Pheasant and is as simple to cook as Chicken - but with added bonus of that special flavour!

We prepare our Guinea Fowl Suprêmes with the skin left on the fillet and the Wing joint left intact.

Can be pan-fried, grilled or roasted 

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Guinea Fowl Suprêmes

Per Pack of two Suprêmes

Season : Available all Year

Please order 2 working days prior to required delivery date

Guinea Fowl Supremes

INGREDIENTS: Guinea Fowl Supremes

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Guinea Fowl Supremes

Fry or griddle

Cook slowly and not too fierce until browned on both sides (about 5 minutes on a thin piece and 10 Minutes on thick breasts). Guinea Fowl has to be cooked through and a meat thermometer is a very handy utensil to have around the kitchen. For Guinea Fowl you want the internal meat temperature to be over 70˚c/ 158˚f.

Grilling

Place under a hot grill for about 10 minutes each side until golden brown and the flesh if firm not dry. Guinea Fowl has to be cooked through and a meat thermometer is a very handy utensil to have around the kitchen (for Guinea Fowl you want the internal meat temperature to be over 70˚c 158˚f

Guinea Fowl Supremes

Preparation time 40 mins : Cooking time 40 mins 
Looking for an easy way to use up tasty Pheasant leftovers? This golden brown Pastry Parcel makes a filling lunch or hearty supper
Preparation time 25 mins : Cooking time 20 mins
If you've got leftover Pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper Freezable (Meatballs only)
Preparation/Cooking time 25 mins 
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover Duck in a rich, luxurious supper dish.  Easily halved, Gluten-free
Preparation / Cooking time 40 mins
Philippa Davis’ Grouse Stroganoff gets leftover Game out of the freezer and onto the table. If you don’t have any Grouse left, Partridge or Pheasant work just as well. Remember, the Meat on two Grouse or two Partridge is the equivalent of one Pheasant. Serve with a sprinkle of Paprika and extra Parsley on top. Delicious with Rice or Pasta like Tagliatelle.
Preparation / Cooking time 45 mins
Philippa Davis’ Pheasant Keralan Curry makes for a wonderfully warming supper. Delve into the freezer or fridge for this one, as it uses all of the Meat and saves the carcass for Stock. A favourite Curry recipe but in order to make the most of all the Spices and flavours it is important to follow the process and stages carefully.

Guinea Fowl Supremes

Product Code:
Z708