Get the latest Fowl recipes from Group Recipes. http://www.grouprecipes.com/tag/fowl Roasting a guinea fowl in a roasting bag keeps the flesh moist and juicy. Garlic, lemon and tarragon complement the slightly 'gamey' flavour of the bird, which is perfect for those who like chicken, but find wild game too strongly flavoured. http://www.grouprecipes.com/95284/roast-guinea-fowl-with-garlic-lemon-and-tarragon.html Got from Angie but missed out the coconut . http://www.grouprecipes.com/65006/hunted-fowl-gravy.html Source:Foods from the Holy Land By Kitty Morse The ancient Hebrews, Egyptians, and Romans, were all particularly fond of leeks, a mild-flavored relative of the onion. Apicius, an author and eccentric bon vivant who lived around the time of Christ, lists a number of recipes for leeks in his cookbook, Apicius de re Coquinaria. The slender, scallionlike vegetables, available at farmers' markets in early spring, are probably closest to those of biblical times. Unleavened Griddle Bread goes well with this dish http://www.grouprecipes.com/48112/biblical-recipes-leeks-with-olive-oil-vinegar-mustard-seed.html Slow-cooked dishes like this are deliciously spicy, and meaty. Stew may be the best way to cook wild fowl. They're never going to get tender otherwise. http://www.grouprecipes.com/32077/goose-gumbo.html The perfect Thanksgiving roasted turkey, brined in a salt/honey blend and roasted so that it's browned on the outside but moist on the inside http://www.grouprecipes.com/20677/roasty-thanksgiving-turkey.html It’s a chicken stuffed inside a duck stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. Each slice contains portions of chicken, duck, and turkey with stuffing in-between the layers. http://www.grouprecipes.com/18963/turducken.html