* 1.25 kg Guinea fowl, oven ready
* 1 sprig of Rosemary
* 3 fresh Sage leaves
* 50g (2 oz) slices Pancetta
* 40g (1.5 oz) Butter
* 3 tablespoons Olive oil
* 175ml (6 fl oz) Dry white wine
* Sea salt and Freshly ground black pepper

===Method===
* Some of the Guinea fowl we have bought in ''Rural'' French butchers have been poorly plucked, just check and pull any remaining ''stubble''
* Check for bagged giblets, remove and discard
* Season the inside of the bird with Salt and Pepper
* Add one slice of Pancetta, 15 g (1/2 oz) of the Butter and all of the Herbs to the cavity as well
* Season the outside well with Salt and Pepper
* Cover the breast with the remaining Pancetta and truss with kitchen string
* Heat the Olive oil and the remaining Butter in a pan and sauté the bird until Browned, turning often
* Add half of the Wine and cook until it all evaporates, place a lid on the pot, lower the heat and Simmer for 50 minutes
* Remove the Pancetta slices from the breast and lay in the bottom of the pot, replace the lid and Simmer for another 10 minutes
* Remove the bird from the pot and keep warm
* Add the rest of the Wine to the pot, increase the heat and cook until the liquid has reduced by half
* Cut the bird into pieces, arrange on a serving dish and pour over the juices.

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