Pot-roast guinea fowl with cabbage & bacon

easy french guinea fowl juniper berries juniper berry lardon lardons leftovers mains one-pot recipes over 800 kcal over an hour pot-roast sunday roast for two white wine winter

N/A

Serves 2 with leftovers

Source

Ingredients

large knob unsalted butter

1 guinea fowl , about 1.2kg/2lb 12oz

100g smoked lardon or chopped bacon

1 celery stalk, thickly sliced

1 carrot , thickly sliced

1 onion , thinly sliced

1 small Savoy cabbage , shredded into 3cm thick ribbons

10 juniper berries

1 glass dry white wine

300ml hot chicken stock

Method

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.

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.

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.