Guinea Fowl with Green Peppercorns

Guinea fowl, native to Africa, are always farmed in Europe and North America. As with most other domesticated poultry, the meat isn’t aged. The taste of guinea fowl is fresh and mild, even elegant — delicate enough that a sauce made with chicken stock can overwhelm it. The main concern with guinea fowl is that overcooking turns it dry and insipid. In th…