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Roast Guinea Fowl with Braised Savoy Cabbage and Cranberry Pears
- Serves
8
- Difficulty
Medium
Published 2004
The guinea fowl in France are bigger than those in South Africa, and you don’t find them in the wild. They live on farms, eat a lot, are very lazy and the meat is wonderfully tender. It is important to buy your guinea fowl from a farm. Do NOT pick up and pluck one you’ve hit on the road.
Ingredients
2 2 2 cm 2
Method
Start with the cabbage. It should be savoy cabbage, but if absolutely necessary you can substitute a large green cabbage. Cut the cabbage in half, place the flat sides on a board and shred into 1cm-thick slices with a large, sharp knife. Wash well to remove any remaining sand. Cut the onion, carrot and celery into
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