Roast Guinea Fowl
Roast guinea fowl with peaches and vervaine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tomaikens.co.uk.
Cooking tools:
- Fine-mesh sieve
- Serving platter
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Pan
- Oven
- Stove
Ingredients
- 1 Guinea fowl
- 2 sprigs of rosemary
- 4 sprigs of vervaine
- 4 bay leaves
- 5 almost ripe peaches cut in half with stone removed
- 150ml white wine
- 50ml white wine vinegar
- Salt to season the guinea fowl
- 50g butter
- 50ml vegetable oil
- 30g light brown sugar
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