Pot-roast guinea fowl with cabbage & bacon

Pot-roast guinea fowl with cabbage & bacon

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
1011
protein
111g
carbs
24g
fat
48g
saturates
20g
fibre
12g
sugar
22g
salt
2.61g

Ingredients

  • large knob unsalted butter
  • 1 guinea fowl, about 1.2kg/2lb 12oz
  • 100g smoked lardons or chopped bacon
  • 1 celery stalk, thickly sliced
  • 1 carrot, thickly sliced
  • 1 onion, thinly sliced
  • 1 small Savoy cabbage, shredded into 3cm thick ribbons
  • 10 juniper berries
  • 1 glass dry white wine
  • 300ml hot chicken stock

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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.

Recipe from Good Food magazine, March 2011

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Comments

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Annie M's picture
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Delicious. Will make it again.

triscotti's picture
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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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