50 mins
Guinea Fowl and Bacon Casserole
Recipe by Graham
There is true culinary harmony between the combined flavours of poultry and bacon. This recipe makes the best use of that rapport through its sheer simplicity. Guinea fowl is a sensational little meal, but dead easy to make. Use streaky bacon or pancetta rashers - either work a treat.
Grilled Veal 
Guinness and Honey Glazed Pork Loin Ingredients for Guinea Fowl and Bacon Casserole
Currently displaying quantities in US Imperial Measurements
How to Cook Guinea Fowl and Bacon Casserole
- Cut the guinea fowls in two down the middle and coat them completely in olive oil. Add salt and freshly-ground pepper to taste. Place the guinea fowl halves in a casserole dish with the cut side downwards and lay two slices of bacon over each portion. Peel and roughly chop the onions and cut the tomatoes into quarters. Add these to the casserole and sprinkle the thyme over.
- Place the casserole dish (uncovered) in a preheated moderate oven Mk 6 - 400ºF - 200ºC. Once the bacon has begun to grill, baste with the white wine. Cook for 35-40 minutes, basting regularly with the juices. Serve hot with creamed potatoes or roast potatoes
GRAHAM'S HOT TIP:
This same recipe can be followed using chicken. See chicken and bacon casserole
Reviews of Guinea Fowl and Bacon Casserole
 December 31 2014An extremely good lunch for three. It looked and tasted delicious. Even though there were only three of us, I bought two birds and there was none left at the end! (I was hoping I might get some to eat cold over the next couple of days!) I served this with braised red cabbage and potato mash in quinnels. It was delicious and is a recipe I will definitely be doing again! CharlieF (2 reviews) |
 March 31 2014Did this for Sunday lunch - very nice, but I had to put it back in after taking the bacon off, because although the juices were running clear, the middle part of the breast meat wasn't fully cooked. I'd allow 45-50 minutes cooking time in future jimscott (5 reviews) |
What To Eat Tonight
Soup from a packet? You're kidding! Good soups are easy to make and are a whole lot more healthy and wholesome than any commercial stuff.
Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.
Whether it's a chicken or a partridge, a turkey or a pheasant, we have a recipe that will help you get the very best from your food.
Other Game Recipes
For many, many years, I avoided pigeon since my memories of it were as an extremely gamey meat. However, I was to be proved wrong...
There is culinary harmony between the combined flavours of poultry and bacon. This recipe makes the best use of that rapport through its simplicity
Pheasant can be a tricky bird to get just right. It's a game bird, but nowhere near as gamey as goose or pigeon (for example).
