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