Roast guinea fowl
- April 2008
- 2 guinea fowl
- 250g streaky bacon rashers
- 1 garlic bulb, halved
- 6 shallots, peeled and halved
- 1 bunch red grapes
- 200ml rose wine
- 1 tbsp plain flour
- Place any giblets in a pan of water and simmer for 40-50 minutes to make a stock. Preheat the oven to 180c/fan160c/gas 4. Place 2 rashers of streaky bacon over the breast of each bird. Place in a roasting tin and season with salt and pepper. Roast for 30 minutes.
- Add the garlic halves and the whole peeled shallots to the roasting tin with the grapes, separated into small branches. Pour the wine and 200ml water into the pan. And continue roasting for another 30 minutes.
- When cooked the birds should be golden and tender. To test if they’re cooked, pierce the flesh between the thigh and breast, the juices should run clear. Remove the birds, bacon, shallots and grapes from tray and place on a serving plate. Cover with foil to rest whilst making the gravy.
- Place the roasting tin on top of the hob, add the flour to the juices and stir until thickened. Gradually add the stock and season to taste. Simmer for a couple of minutes and serve with the guinea fowl.
You need to allow 1 guinea fowl for 2-3 people.
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