Guinea Fowl with Herb Bread Stuffing
Cut bread into thin slices. Heat milk and pour over roll slices. Soak for 10 minutes.
Rinse guinea fowl inside and out. Pat dry. Cut up back and trim. Place skin-side down on a work surface and season with salt and pepper. Mix bread slices with egg, herbs, nutmeg, lemon zest, breadcrumbs and season with salt. Place in cavity of guinea fowl and secure with kitchen twine.
Preheat oven to 180°C (approximately 350°F).
Melt butter in a small saucepan with oil. Peel garlic and press into pan. Brush guinea fowl with oil mixture and place in a roasting pan breast side up. Roast on middle rack for 45 minutes, brushing on occasion with oil-butter mixture. Remove kitchen twine and serve.