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Pot roast guinea fowl with lentils sherry bacon
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 50g butter
- 1 small guinea fowl
- 100g smoked bacon lardons
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 bay leaves
- 100g puy lentils
- 100ml dry sherry
- 225ml chicken stock
- ½ bunch tarragon
- 1 tbsp Dijon mustard
- 100ml double cream
- juice of ½ a lemon
- handful each tarragon leaves and parsley leaves
Instructions
Pot-roast guinea fowl with lentils, sherry & bacon serves 8 original recipe by BBC Good Food.
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