Guinea Fowl and Bacon Casserole

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 mins

Ingredients

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

Directions

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