Guineafowl with Grapes
Photography by Aaron McLean.
These birds are closely related to pheasant and other game birds with a dark flesh and a rich flavour. This recipe can also be made using chicken or pheasant, in which case it will feed 3 or 4 people.
Serves: 2
INGREDIENTS
1 guineafowl
sea salt and freshly ground pepper
2 sprigs rosemary
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
500 grams seedless red or green grapes, cut into small bunches
1⁄2 cup chicken stock
METHOD
Preheat the oven to 180°C.
Season the cavity of the guineafowl and stuff with the rosemary. Tie with kitchen string to secure.
Heat the olive oil and butter in an ovenproof casserole dish and lightly brown the bird on all sides. Remove to a plate.
Add the garlic, chopped rosemary and half the grapes and cook for 1 minute.
Add the stock and stir. Place the guineafowl on its side in the dish, along with any juices. Cover and cook for 20 minutes. Turn onto its other side and add the remaining grapes. Cover and cook for another 20 minutes. Turn breast side up and roast, uncovered, for a further 10 minutes. The juices should run clear when the thigh is pierced with a skewer. Transfer to a plate, cover loosely and rest
for 10 minutes.
To serve: Transfer to a serving platter. Add any resting juices to the pan. Season if necessary and spoon over the guineafowl. Serve with the grapes.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!