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Guinea Fowl with Fennel

by Rose Gray, Ruth Rogers from River Cafe Cook Book Easy

A delicious way to serve guinea fowl. This recipe from the River Cafe Cook Book is enriched with sliced pancetta, white wine, fresh rosemary and roasted fennel.

From the book

Rose Gray, Ruth Rogers

Ingredients

2 guinea fowl
4 garlic cloves
2 tbsp rosemary leaves
1 red onion
3 fennel bulbs
extra virgin olive oil
10 pancetta slices
250ml white wine

Method

Ask the butcher to cut up each guinea fowl into 8 pieces. Wipe the pieces clean and trim off any fat.

Peel and finely chop the garlic and chop the rosemary. Peel the onion, and cut the onion and fennel into eighths. Cut the pancetta into 1cm pieces.

Preheat the oven to 200°C/Gas 6.

Mix the garlic and rosemary with salt and pepper. Put the guinea fowl into a bowl, drizzle with olive oil and add the garlic mixture. Turn each piece over to thoroughly coat.

Put the guinea fowl in one layer in a roasting tin and scatter the fennel, red onion and pancetta over. Drizzle with olive oil and roast for ½ hour.

Add the wine and roast for a further 20 minutes. Raise the heat to 225°C/Gas 9 for the last few minutes to brown.

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