Giunnea Fowl and Beer Casserole

chop guinnea fowl into portions,  bone legs
wrap in streaky bacon
add to very hot pan
add mushrooms
add whole shallotts
add a head of garlic chopped in half
cook everything on hight heat to brown and start to caramelise

add 2 stock cubes
add bottle of beer
simmer, covered, for 1 hour
season


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