At Riverwood we rear free range guinea fowl. This unusual looking bird has some unique characteristics. They are very useful for clearing vegetable patches of bugs and a useful alarm call for unrecognized intruders.  


This is a slow growing bird that takes 3 months to mature adding to its unique flavour. Guinea fowl have been described as a cross between a pheasant and chicken in taste. They are becoming very popular with restaurants as they can offer a locally grown bird that is a little exotic.
The guinea fowl makes a tasty alternative to the usual offerings, ideal for special occasions.


Top quality local meats delivered in a box scheme delivery service.

Finest quality local meats from our Riverwood farm in East Devon, delivered in our East Devon area box scheme.



next: turkeys >>>


Guinea Fowl with Smoked Sausage and Butter Beans

A Guinea Fowl

2 smoked sausages (about 150g), roughly chopped

2 medium onions, roughly chopped

6 cloves of garlic, roughly chopped

Half a bottle of red wine

Half a bottle of white wine

500g of butter beans (tinned or dried and soaked)

1 tsp of paprika

1 tsp of mixed dried herbs

Handful of fresh parsley



Inspired by: Girl Interrupted Eating



  1. Preheat the oven to 200 degC
  2. In a pan gently soften the onions and garlic , remove from the pan and place in a cast iron pot.
  3. Place the guinea fowl whole in a pan with the smoked sausage, turn slowly, allowing all sides of the guinea fowl to brown
  4. Add the sausage and guinea fowl to the cast iron pot with the onions and garlic.
  5. Pour over the red and white wine, bring the pot to the boil
  6. Add the butter beans, dried herbs and paprika
  7. Cover the pot and place in the oven for an hour
  8. To serve, remove the guinea fowl and cut into portions, it literally falls apart, pour over the butter bean and sausage sauce
  9. Scatter with fresh parsley and serve with crusty french bread to soak up the tasty juices
Guinea Fowl