Pot-roast guinea fowl with cabbage & bacon

Pot-roast guinea fowl with cabbage & bacon

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(2 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins

Easy

Serves 2 with leftovers
This classic French dish makes a lovely meal for two, with enough for lunch the next day

Nutrition and extra info

Nutrition: per serving

  • kcal1011
  • fat48g
  • saturates20g
  • carbs24g
  • sugars22g
  • fibre12g
  • protein111g
  • salt2.61g
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Ingredients

  • large knob unsalted butter
  • 1 guinea fowl, about 1.2kg/2lb 12oz
    Guinea fowl

    Guinea fowl

    gin-ee fow-l

    A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…

  • 100g smoked lardon or chopped bacon
  • 1 celery stalk, thickly sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 carrot, thickly sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small Savoy cabbage, shredded into 3cm thick ribbons
  • 10 juniper berry
  • 1 glass dry white wine
  • 300ml hot chicken stock

Method

  1. Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.

  2. Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.

  3. Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.

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Comments (2)

Annie M's picture
4

Delicious. Will make it again.

triscotti's picture
3

I made this with a chicken rather than a guinea fowl, and curly kale rather than savoy cabbage.

Really tasty with plenty leftover. I will make it again but I think next time the addition of some garlic and black pepper wouldn't go amiss.

The leftover liquid makes a fab soup base!

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