Roasted Guinea Fowl with Mushrooms and Bacon
ready in 2 h. 20 min.
- 1 Guinea fowl (about 1.4 kg or approximately 3 lbs)
- freshly ground peppers
- 400 grams button Mushroom
- 100 grams sliced Bacon
- 2 onions
- 2 Tbsps vegetable oil
- 200 milliliters dry Red wine
- 200 milliliters Chicken broth
Preheat the oven to 180°C (approximately 350°F).
Rinse the guinea fowl and pat dry. Clean the mushrooms thoroughly and cut in half. Cut the bacon into strips. Peel the onions and dice. Season the guinea fowl with salt and pepper, then fry on all sides in a roasting pan with hot oil. Remove the guinea fowl from the pan, then add the onions, mushrooms and bacon. Fry for about 2 minutes then deglaze the pan with red wine and a little chicken stock. Place the guinea fowl back into the pan and place in the oven for about 1 hour. If necessary, add a little extra broth and baste the guinea fowl occasionally.
Finish with salt and pepper, then slice the guinea fowl and serve.