- Guinea fowl, giblets removed 1
- Green cabbage 1
- Smoked streaky bacon pieces 250
- In a heavy pot, melt the duck fat and brown the seasoned guinea fowl until nice and golden.
- Add the bacon pieces and sage along with the peeled, diced carrots.
- Cut the cabbage into six pieces and wash well. Add the cabbage to the pot, pour in the white wine and chicken stock, and cover and cook for 45 minutes on a low heat, stirring regularly.