Roast Guinea Fowl
For 4 people. Preparation time: less than 30 min. Cooking time: 1-2 hours.
- 2 small guinea fowl, drawn, giblets reserved
- 75g butter
- Sprigs tarragon or parsley
- 350g streaky bacon rashers
- 300ml dry white wine
- 60ml sherry
- Salt and pepper
- Juice of a lemon
- Put the giblets in a pan, cover with water and bring to the boil. Simmer for 1 hour to make stock.
- Put 15g butter and a sprig of tarragon or parsley inside each guinea fowl. Melt 25g butter and brush liberally over the birds. Cover the breasts with streaky bacon and roast in the oven for 1 hour at 180C.
- Baste frequently and remove the bacon for the last 20 minutes to allow the meat to brown.
- Remove the guinea fowl from the oven and carve into joints.
- Pour most of the fat from the roasting tin, leaving all the residues, then add the wine, sherry and stock. Boil through, then add the guinea fowl. Season to taste with salt, pepper and lemon juice.
- Cover and cook for 15 to 20 minutes in the oven. Remove the joints from the sauce and place on a warm serving dish.
- Strain the sauce and stir in 25g butter. Pour over the birds.