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Guineafowl Spring rolls


Pierre went to Greyton over a wet weekend to shoot some Guineafowl. He was successful on a few birds, so we decided to show how this misunderstood bird can become a fantastic meal.



1 Onion finely diced

1 Apple grated

Thighs and leg meat from one fowl

Zest from 1 Orange

50ml Gin

Bunch of coriander

2 breasts cut into 1cm strips


100ml dark soya sauce

50ml Honey

1 Orange juiced

3 cloves of Garlic

3cm finger of fresh ginger

2 Whole bay leaves

1/2 Tsp crushed chilli flakes

1/2 Tsp crushed black peppercorns

50g unsalted butter

Other ingredients:

1 roll frozen Phylo pastry

50g melted butter

Baby spinach or greens




Step 1:

Add the onions, apple and orange zest to a heavy pan with some butter and olive oil and sauté until brown. Once the onions are translucent, add the gin and leave it to reduce. Chop the coriander leaves and add to the pan and fry for a minute until the coriander has wilted. Remove from the heat and place in a bowl to cool down. Finely dice the leg and thigh meat and once the stuffing mix has called, add the meat to it.

Step 2:

Heat a heavy pan, and once hot, add the honey. Let that heat up and bubble and then add the garlic, ginger, bay leaves, chilli and pepper. fry on high heat for a minute. Add the orange juice and soya sauce, and reduce the heat. leave this for 3 minutes to reduce and then add the knob of butter and stir until melted.

Step 3:

Lay a sheet of phyllo pastry on a chopping board and brush with the melted butter. Add another layer on top and repeat until you have 4 layers of pastry.

Place two strips of the breast meat on the lower end of the pastry and top with two tablespoons of the stuffing mix. Roll the pastry into a tube and trim the excess leaving 2cm of pastry. Fold in the excess sides of the pastry, brush the end flap, and roll to complete the spring roll. Repeat the above with the remaining pastry and stuffing.

Place all the spring rolls in a baking dish and brush with the melted butter. Preheat your oven at 180 degrees celsius and once at temperature, place the dish in the oven and leave for 25 minutes until the pastry is crispy and brown.

Step 4:

Melt some butter in a pan and once hot add the greens. season with some salt and pepper and cook for 5 minutes until soft and wilted.

Remove the baking dish from the oven, and slice a spring roll in half, serve on top of the wilted spinach and drizzle with a tablespoon or two of the sauce.

Watch the video here:

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