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Guinea Fowl with Roasted Capsicum HT MC 40mins Serves 4 Hot Poultry Game Bird Pork Vegetables Main course Dairy Gluten Wheat free Eggless Ingredients 4 Large Breasts of Guinea Fowl 4 slices Pancetta 4 Bay leaves Black pepper 2 Large Capsicums, (sweet peppers) quartered lengthways 2 tbsp Olive OilInstructions 1. Preheat the oven to 230C, 450F, Gas mark 8. Season the guinea fowl breasts with pepper then wrap a slice of pancetta around each of them. Tuck a bay leaf between the breast and the ham.
2. Remove the white pith and seeds from the peppers, then brush them all over with a little of the olive oil.
3. Place the remaining oil in a roasting tin. Then arrange the breasts in the tin together with the peppers, skin sides up. Bake near the top of the oven for 25 minutes or until the pancetta is crisp and the peppers are scorched.
Serving Suggestions :
More Game Bird Recipes | General Game Prep & Cooking Times
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