Guinea Fowl with Walnuts and Grape Juice recipe

Guinea Fowl with Walnuts and Grape Juice

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Guinea Fowl with Walnuts and Grape Juice

Prep Time: 10 minutes

Total Time: 40 minutes

Yield: 6

Guinea Fowl with Walnuts and Grape Juice

This is a great dish for the autumn, with the nuts adding texture and the just-harvested grapes adding a smooth sweetness.


  • One large guinea fowl, cut into eight pices (ask your butcher to do this)
  • A glass of white wine
  • 100 g (1 cup) walnuts
  • 50g (half cup) pine nuts
  • 1 bay leaf
  • 1 teaspoon fennel seeds
  • Medium bunch of grapes (around 500g/1 lb)
  • Half litre/1 pint vegetable stock (may not be needed depending on juiciness of everything else)


  1. In four tablespoonfuls of olive oil, brown the guinea fowl, turning well so that it is evenly browned all over.
  2. Add the glass of white wine and evaporate off.
  3. Add the pine nuts and walnuts, bay leaf and fennel seeds. Stir well and lower the heat so as not to burn the nuts.
  4. In a bowl, squeeze out the grape juice from the grapes with your hands and strain the juice.
  5. Add the grape juice to the guinea fowl and cook down on a medium flame for 20-30 minutes, until the guinea fowl is cooked (test with a fork) and you have a nice coating of sauce.

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