• 2servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B9, C, D, P
MineralsSilicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 180g speck (pork belly), cut into 1cm lardoons (substitute with bacon)

  3. 500g any sort of European style wild mushroom (ceps, chanterelles, Swiss browns or large flat mushrooms), trimmed, sliced thickly

  4. cup chicken stock

  5. 1 guinea fowl or pheasant

  6. 30-40g butter, softened

  7. 2 sprigs fresh thyme

  8. 2 sprigs fresh rosemary

  9. 2 sprigs parsley

  10. cup parsley, roughly chopped

  11. Bread sauce

  12. onion, medium size

  13. 2-3 whole cloves

  14. 2 cups (500ml) milk

  15. teaspoon freshly grated or ground nutmeg

  16. 1 cup fresh breadcrumbs (50g)

  17. 20-30g butter or a little cream to finish sauce

Instructions Jump to Ingredients ↑

  1. Place a large, lidded, flameproof casserole pot over a medium heat; add olive oil and speck and cook until beginning to crisp and fat starting to render. Pour off excess oil and fat (optional).

  2. Add mushrooms and cook until lightly softened. Add chicken stock and bring to the boil.

  3. Meanwhile, trim excess fat, giblets, feet and neck from bird. Pat skin dry with kitchen paper towel. Rub skin with half the butter.

  4. Place onion, combined herb sprigs, and remaining butter into cavity of bird (this will keep the bird moist as it roasts).

  5. Pre-heat oven to 180C fan-forced setting, or 190C without fan.

  6. Add bird to pot, place on side directly over mushrooms and speck. Cover with lid and transfer to pre-heated oven.

  7. Cook 25 minutes, turn bird over (basting with pan juices as you turn bird), cook other side up for a further 25 minutes. Remove lid, increase oven temperature to 200C stand bird breast up, baste and cook (10-12 minutes) until skin is golden and crispy.

  8. Test for readiness by piercing the thickest part of the thigh with a skewer. Juices should run clear (pink juices indicate the presence of raw blood and an undercooked bird).

  9. Remove bird from pan and portion. Return pan to stove and reduce sauce by half, add chopped parsley. Serve portions of guinea fowl with mushroom sauce and bread sauce.

  10. Bread sauce Stud onion with cloves, place in small saucepan along with milk, nutmeg and breadcrumbs.

  11. Bring to a gentle simmer, and cook (8-10 minutes), stirring regularly until sauce thickens. Add more breadcrumbs, if necessary, to further thicken sauce.

  12. Stir in butter or cream, season to taste, and serve hot.


Send feedback