Guinea Fowl and Lentils

Name: Guinea Fowl and Lentils
Ingredients: 2 guinea fowl; 10-12 garlic cloves; 175g (6 oz) butter; 12 shallots, skinned (optional); 2 sprigs of fresh rosemary; olive oil; salt and (preferably coarse) black pepper; salt and (preferably coarse) black pepper; 800 g (1¾ lb) green (Puy) or brown lentils; 800 g (1¾ lb) green (Puy) or brown lentils; 250 ml (8 fl oz) hot water; grated rind of 1 lemon (optional)

Preparation info

8
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

The guinea fowl is a terrific bird, far more festive and deliciously gamey than chicken. It feeds more people than any game bird and usually costs less. Serve it with a dish of lentils and some salad and it will be a feast.

Ingredients

2 guinea fowl
10-12 garlic cloves
175g (6 oz)

Main course
Gluten-free

Method

Finish plucking the guinea fowl - butchers and supermarkets often leave a few feathers in so you can be sure what you’re getting. Crush four or five garlic cloves and put them with a generous knob of butter into each bird. Oil a casserole or earthenware baking dish and put the shallots on the bottom, then the rosemary sprigs on top of the shallots. Rub the guinea fowl with oil and salt and lay