Chef de haute cuisineMETHOD
Hang bird in cool dry place for at least 24
hours,
rinse in and out, dry.
Mix oatmeal, pears, onion, garlic. Season and add a little water. Spoon into body cavity.
Put in a casserole dish with cup of white
wine.
Fry cabbage in oil for about 5 min.
Put on guinea fowl together with orange juice, cover bird with bacon.
Cover with lid.
Bake 160 c for 1 to 2 hours until cooked (add wine if it starts to look dry)
Serve
with boiled potatoes and a green salad
for TWO PEOPLE
1
fowl
100 ml Oatmeal
3 Dried pears (soaked in water 1 hour) chopped
1 Onion chopped
1 Clove garlic crushed
1 Red cabbage shredded
Olive oil
Juice of one orange
Bacon rashes
White wine