Tuesday, 18 October 2011

Guinea fowl with smoked bacon


Guinea fowl
6 large rashers smoked streaky bacon
12 small onions (ours)
6 carrots
1 large leek
2 large field mushrooms
3 cloves garlic
4 leaves bay
two sprigs thyme
Meg full of red wine.

Fried vegetables as I prepared them, in order given in Ingredients, in a very large casserole.

Left overnight.

Added wine and brought to boil.
Took lid off and cooked in hot oven (adding 2/3 pint of plain water) for 30 minutes.

Served with mashed potatoes (non-mashed would have been better) and runner beans.

Taste was excellent, smokiness had melded very nicely.

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