Recipe: Pot Roast Guinea Fowl

1 hour 20 mins

 4 Persons

• 2tbsp olive oil
• 4 pork and herb sausages
• 4 rashers streaky unsmoked bacon, chopped
• 1 large onion, roughly chopped
• 2 cloves garlic, crushed
• 2 sticks celery, diced
• 2 carrots, diced
• 1 large guinea fowl
• 300ml (9½fl oz) chicken stock
• Few sprigs of thyme
• 2 bay leaves
• 2-3 juniper berries

 

1. Heat the oven to 180°C (gas mark 4). Heat the oil in a large casserole dish, add the sausages and fry until coloured, then remove and set aside. Add the bacon and sauté for 2 minutes, then add onions, garlic, celery and carrots. Cook, stirring, for about 5 minutes.
2. Return the sausages to the casserole, then add the guinea fowl, breast-side up. Pour in the stock and add the thyme, bay leaves and juniper berries. Bring to the boil then cover and place in the oven. Cook for 1 hour, then remove the lid and return to the oven for a further 20 minutes to brown.
3. Remove the sausages and bird and set aside, discard the bay leaves, and, using a potato masher, mash the vegetables to make a thick sauce.
4. Serve the bird with the sausages and the sauce.

Source: http://www.easyliving.co.uk/recipes/main-courses/pot-roast-guinea-fowl