What's it like? Our guinea fowl supremes are wild and packed with meat - ideal for one serving. Try roasting with lemon & thyme and serve with fresh asparagus.

• Our guinea fowls are sourced directly from the EU
• Skin on & leg on
• Includes 2 x supremes in a 400g pack

Why not try:

• Herb-Roasted Guinea Fowl: Rub the guinea fowl supremes with a mixture of chopped fresh herbs like thyme, rosemary, and sage, along with minced garlic, salt, and pepper. Roast in the oven until the skin is crispy and the meat is cooked through. Serve the herb-roasted guinea fowl with roasted vegetables and a side of creamy mashed potatoes.
• Guinea Fowl with Mushroom Sauce: Pan-sear the guinea fowl until the skin is golden and crisp. Remove them from the pan and let them rest. In the same pan, sauté sliced mushrooms, shallots, and garlic until softened. Deglaze with white wine, then add chicken or vegetable broth and a splash of cream. Simmer until the sauce thickens. Serve the pan-seared guinea fowl with the mushroom sauce, accompanied by wild rice or couscous.
• Citrus-Glazed Guinea Fowl: Score the skin of the guinea fowl and season them with salt, pepper, and a sprinkle of orange or lemon zest. Pan-sear the supremes, skin side down, until the skin is crispy and the fat has rendered. Flip the supremes and continue cooking until cooked to your liking. In a separate saucepan, simmer citrus juice, honey, and a touch of soy sauce until it reduces into a glaze. Serve the sliced guinea fowl with the citrus glaze, accompanied by roasted root vegetables and a green salad.
• Guinea Fowl Supremes with Red Wine Reduction: Pan-sear the guinea fowl until the skin is crispy. Remove them from the pan and let them rest. In the same pan, deglaze with red wine and let it reduce. Stir in a bit of chicken or vegetable broth and simmer until the sauce thickens. Serve the pan-seared guinea fowl with the red wine reduction, accompanied by creamy polenta and roasted Brussels sprouts.