I was given 2 guinea fowl today, one will go in the freezer and this is tonight's dinner!
Guinea fowl casserole
4 thick slices of pancetta
olive oil
10g roasted red and yellow peppers drained ( I buy jars of peppers preserved in olive oil)
2 large banana shallots, cut into quarters (if you can't find banana shallots, just use ordinary shallots or leeks)
1 guinea fowl 1 – cut into 8 pieces
2 cloves garlic, sliced finely
3 tablespoonsblack and green olives
8 young carrots 8
2 bay leaves 2
300ml dry white wine
Heat the oven to Gas mark 5/ 170F. Heat 1 tbsp oil in a large shallow ovenproof pan. Cook the pancetta until golden, then remove. Add the guinea fowl to the pan in batches and brown all over. Remove and set aside.
Add the shallots and fry for 3 minutes. Add the garlic and cook for a further 1 minute. Remove the pan from the heat and return the pancetta and add the guinea fowl with the peppers, olives, carrots and bay leaves.
Pour the wine over, season and cook uncovered in the oven for 30- 40 minutes until the meat and veg are cooked.
Guinea fowl casserole
4 thick slices of pancetta
olive oil
10g roasted red and yellow peppers drained ( I buy jars of peppers preserved in olive oil)
2 large banana shallots, cut into quarters (if you can't find banana shallots, just use ordinary shallots or leeks)
1 guinea fowl 1 – cut into 8 pieces
2 cloves garlic, sliced finely
3 tablespoonsblack and green olives
8 young carrots 8
2 bay leaves 2
300ml dry white wine
Heat the oven to Gas mark 5/ 170F. Heat 1 tbsp oil in a large shallow ovenproof pan. Cook the pancetta until golden, then remove. Add the guinea fowl to the pan in batches and brown all over. Remove and set aside.
Add the shallots and fry for 3 minutes. Add the garlic and cook for a further 1 minute. Remove the pan from the heat and return the pancetta and add the guinea fowl with the peppers, olives, carrots and bay leaves.
Pour the wine over, season and cook uncovered in the oven for 30- 40 minutes until the meat and veg are cooked.
