Pot-roast guinea fowl with cabbage & bacon

Contains pork – recipe is for non-Muslims only
This classic French dish makes a lovely meal for two, with enough for lunch the next day

  • Prep:10 mins
    Cook:1 hrs 30 mins
  • Easy

Nutrition per serving

  • kcal 1011
  • fat 48g
  • saturates 20g
  • carbs 24g
  • sugars 22g
  • fibre 12g
  • protein 111g
  • salt 2.61g


  • 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


  1. Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.

  2. Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.

  3. Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.

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