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Pot-roast guinea fowl with cabbage & bacon

Pot-roast guinea fowl with cabbage & bacon

A star rating of 3.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 with leftovers

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

Nutrition: per serving
NutrientUnit
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
  • 100g smoked lardon 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 3.4 out of 5.3 ratings
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