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Guinea Fowl and Bacon Casserole

Ready in 50 mins

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.

Preparation Time

10 Minutes

Cooking Time

40 Minutes

Ingredients for Guinea Fowl and Bacon Casserole

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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'S HOT TIP:
This same recipe can be followed using chicken. See chicken and bacon casserole