Pot-roast guinea fowl with cabbage & bacon - Good Food Middle East
Contains pork – recipe is for non-Muslims onlyThis classic French dish makes a lovely meal for two, with enough for lunch the next day
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Spoon
Ingredients
- large knob unsalted butter
- 1 guinea fowl, about 1.2kg/2lb 12oz
- 100g smoked lardons or chopped bacon
- 1 celery stalk, thickly sliced
- 1 carrot, thickly sliced
- 1 onion, thinly sliced
- 1 small Savoy cabbage, shredded into 3cm thick ribbons
- 10 juniper berries
- 1 glass dry white wine
- 300ml hot chicken stock
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