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Guinea Fowl and Bacon Casserole Recipe

Guinea Fowl and Bacon Casserole

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

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.

      Preparation Time: 10 Minutes

      Cooking Time: 40 Minutes

Ingredients for Guinea Fowl and Bacon Casserole

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2
oven-ready guinea fowl
 
olive oil
 
salt and pepper
1 tablespoon
butter
8 rashers (slices)
streaky bacon (side bacon)
3 medium
onions
4 small
tomatoes
1 stalk
thyme
4 fl oz
dry white wine

 

How to Cook Guinea Fowl and Bacon Casserole

  1. 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.
  2. 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 GRAHAM'S HOT TIP:
This same recipe can be followed using chicken. See chicken and bacon casserole
 
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Reviews of Guinea Fowl and Bacon Casserole

Rating 5 out of 5 - Many cooks will make this recipe again December 31 2014
An 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!
(2 reviews)
 
Rating 3 out of 5 - Many cooks will make this recipe again March 31 2014
Did 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
(5 reviews)
 

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