Guinea Fowl Coq Au Vin

Syrah goes well with the smokiness of a barbeque, the sweetness of marinades, the flavour and spice of mild curries, the fattiness of lamb and the earthiness of game and mushrooms.

Celebrating Syrah’s friends in food as well as our French culinary heritage, Chef Eric Bulpitt shares a recipe for a very traditional coq au vin using guinea fowl instead of the traditional chicken.


Yields 8 Portions

  • 1 Guinea fowl
  • 80 g Butter
  • 30 ml Canola oil
  • 150 g Smoked bacon
  • 250 g Button mushrooms
  • 50 g Flour
  • 300 ml La Motte Syrah
  • 300 ml Chicken stock
  • 4 Garlic cloves
  • 40 g Tomato paste
  • 4 Sprigs of thyme
  • 4 Bay leaves
  • 50 g Flat leaf parsley
  • Salt and pepper


Preheat the oven to 160°C. Cut the fowl into 8 pieces. In a casserole pot, heat the oil and butter and brown the fowl pieces until golden.

Remove some of the excess oil, add some more butter and sauté the onions and bacon. 

Add the mushrooms and sauté for 5 – 10 minutes. Stir in the flour, coating all the vegetables and add the wine, stock, garlic, tomato paste and herbs. Bring to the boil.

Add the fowl, cover and cook for about 2 hours in the oven.

Add some fresh parsley and season with salt and pepper.

Serve with creamy mashed potatoes and 2016 La Motte Syrah.