Honey Braised Guinea Fowl

Elevate your dining experience with Phatman’s Honey Braised Guinea Fowl Breast—an exquisite creation that marries the tenderness of guinea fowl with the richness of honey. This dish is a celebration of flavors that meld together in perfect harmony.

The guinea fowl breast is bathed in a luscious honey glaze, infusing each morsel with a delicate sweetness that dances on the palate. Accompanied by a nest of onion and courgette ragout, the dish offers a symphony of textures and aromas that awaken the senses.

But the masterpiece doesn’t stop there. A velvety mushroom and rosemary gravy cascades over the ensemble, adding depth and an aromatic touch that ties the elements together.


For the Honey Braised Guinea Fowl Breast:

  • 2 guinea fowl breasts
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1/4 cup chicken broth or white wine

For the Onion and Courgette Ragout:

  • 1 onion, thinly sliced
  • 1 courgette (zucchini), diced
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

For the Mushroom and Rosemary Gravy:

  • 1 cup mushrooms, sliced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1 teaspoon fresh rosemary, chopped
  • Salt and black pepper, to taste


For the Honey Braised Guinea Fowl Breast:

  1. Season the guinea fowl breasts with salt and black pepper.
  2. In a pan, heat olive oil over medium-high heat. Sear the guinea fowl breasts on both sides until golden brown. Remove from the pan and set aside.
  3. In the same pan, add honey and chicken broth (or white wine). Bring to a simmer, then return the guinea fowl breasts to the pan.
  4. Baste the guinea fowl breasts with the honey glaze and cook for a few minutes until cooked through. Remove from heat and keep warm.

For the Onion and Courgette Ragout:

  1. In a separate pan, heat olive oil. Add sliced onion and diced courgette. Sauté until the vegetables are tender and slightly caramelized. Season with salt and black pepper.

For the Mushroom and Rosemary Gravy:

  1. In another pan, melt butter. Add sliced mushrooms and sauté until they release their moisture and become golden brown.
  2. Sprinkle flour over the mushrooms and stir to combine, creating a roux.
  3. Gradually add chicken or vegetable broth, stirring constantly to avoid lumps.
  4. Add fresh rosemary, salt, and black pepper. Simmer until the gravy thickens.


  1. Arrange a nest of the onion and courgette ragout on a serving plate.
  2. Place the honey-braised guinea fowl breast on top of the ragout.
  3. Drizzle the mushroom and rosemary gravy over the guinea fowl breast and around the plate.

Final Steps:

  1. Serve Phatman’s Honey Braised Guinea Fowl Breast with Onion and Courgette Ragout with a sense of anticipation. As you cut into the tender guinea fowl breast, the honey glaze releases its aromatic sweetness, creating a symphony of flavors.
  2. Each forkful offers a balance of textures—the succulent guinea fowl, the caramelized onion and courgette, and the velvety gravy.
  3. This dish isn’t just a meal—it’s a culinary masterpiece that invites you to savor the complexity of flavors and experience the elegance of blending ingredients with finesse. It’s an invitation to indulge in a journey of taste, where each element harmonizes to create a dish that’s both luxurious and comforting.

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