Pot-roast Guinea fowl
Oh, how I remember you! - Jerry
On our many holidays in France with the campervan, surfboards, boogie boards and canoes, we would often buy Guinea fowl from the supermarkets (Pintade in French). It has a flavour not unlike a very good chicken, though can often be a little dry. We eventually we discovered that covering it with streaky bacon while roasting improved the results.
As a pot roast, this recipe has the flavour of the bird without the dryness.
- 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
- 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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