Roast Guinea Fowl with Celeriac Chips & Glazed Carrots

⠀⠀⠀⠀⠀⠀⠀⠀⠀ We are entering the season of game which is a foodies delight! I do however understand that game isn’t for everyone. Guinea Fowl makes a fantastic more flavoursome alternative to chicken and great place to start in the game department.


INGREDIENTS⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 small whole Guinea Fowl - serves 2 generously 1 whole celeriac - peeled and cut into chunky chips 7 small heritage carrots - trimmed and washed 1 glass red wine 1/2 lemon 2 cloves garlic - roughly chopped 1 teaspoon honey 2 teaspoons Willy’s Apple Cider Vinegar Tin Foil


METHOD


⠀⠀⠀⠀⠀⠀⠀⠀ Season the Guinea Fowl and place the garlic and lemon into the cavity. Roast in an oven of 210 degrees for 30 minutes. Remove from the oven and onto the hob. Pour in the wine, cover with foil. When the wine is bubbling, return the bird to the oven for another 50-60 minutes. Let the bird rest for 30 minutes. Use the juice in the pan as gravy 😋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drizzle the celeriac with olive oil and season. Place in the oven of 210 degrees for 50-60 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Place the carrots on a tin plate. Drizzle with olive oil, cider Vinegar and honey. Season and roast for 15 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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