Name: Roasted Guinea Fowl, Baconnand Chestnut Pithivier
Cook time: 3 h
Yield: 6
Ingredients: 1 whole guinea fowl, about 1kg; 2tsp vegetable oil; 200g smoked bacon lardons; 1 onion, roughly chopped; 2 garlic cloves, crushed; 150g chestnut mushrooms, thickly sliced; 100g cooked chestnuts, roughly chopped; Small handful thyme sprigs; 2tbsp plain flour; 150ml red wine; 150ml beef stock; 2 x 320g ready-rolled puff pastry sheets; 1 medium egg, beaten

VMG Recipes

Roasted Guinea Fowl, Bacon and Chestnut Pithivier