• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pot-roast guinea fowl with cabbage & bacon recipe - Recipes - BBC Good Food

  • 2servings
  • 90minutes
  • 1011calories

Add to MenuAdd to Calendar

Source: www.bbcgoodfood.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. large knob unsalted butter

  2. 1 guinea fowl , about 1 1/5kg/

  3. 2lb

  4. 100g smoked lardons or chopped bacon

  5. 1 celery stalk, thickly sliced

  6. 1 carrot , thickly sliced

  7. 1 onion , thinly sliced

  8. 1 small Savoy cabbage , shredded into 3cm thick ribbons

  9. 10 juniper berries

  10. 1 glass dry white wine

  11. 300ml hot chicken stock

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback