All-in-one Guineafowl

All-in-one Guineafowl

This fantastic dish includes everything you need for a full roast dinner in one pan, so it’s not much work, and the gamey guineafowl gives it plenty of flavour. Serves several hungry people.

  • 1 guineafowl
  • 3-4 large sprigs rosemary, chopped
  • 2 cloves garlic, finely chopped
  • 2 fennel bulbs, quartered,
  • 2 large red onions, quartered
  • 450g (1 lb) small new potatoes
  • 3 tbsp pancetta, cubed
  • 2 tbsp olive oil
  • salt and pepper
  • large glass white wine
  1. Preheat the oven to 200C/400F/Gas Mark 6, Take the guineafowl and chop it into four or eight chunks. Mix the rosemary and garlic with the oil and season with salt and pepper, then rub over guineafowl. Place in a large roasting dish and pack the fennel, onions and potatoes in tight around it, tossing the lot to coat everything in oil. Sprinkle with the pancetta for extra flavour. Roast in the oven for half an hour, then slosh over the wine and cook for a further 15 minutes.

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