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Ingredients
- 1 x Guinea Fowl
- 4 Tbsp. butter
- 2 sprg fresh Rosemary
- 2 sprg fresh Sage
- 2 Tbsp. rock salt
- 3 x strips of Pancetta String to tie the legs of the bird together and to secure the pancetta
- 1 x salt and pepper to taste
- 2 c. extra virgin olive oil of a bottle of Grappa
Directions
- Preheat oven to 200 degrees Celsius. You will need to increase the temperature to 250 degrees Celsius for the last 15 min of cooking.
- Place the fresh sprigs of rosemary and sage in the cavity of the guinea fowl.
- Roll 11/2 Tbsp. of butter in the rock salt and place the butterball into the cavity of the guinea fowl.
- Secure the legs of the fowl together with string.
- Over each breast of the fowl place strips of pancetta (the pancetta helps keep the fowl moist). Secure the pancetta to the fowl with the remaining string.
- Add in the remaining butter to the breasts of the fowl, and sprinkle with salt and pepper.
- Pour 1/2 the bottle of extra virgin olive oil over the entire fowl.
- In a warm pan sear both sides of the fowl, about five min on each side till nice and brown.
- Place fowl, in a glass roasting dish and pour the grappa over it.
- Bake in the oven for 30 min at 200 degrees Celsius, and then increase the temperature to 250 degrees Celsius for the last 15 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 67g | |
| Calories 442 | |
| Calories from Fat 418 | 95% |
| Total Fat 47.58g | 59% |
| Saturated Fat 29.95g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 331mg | 14% |
| Potassium 119mg | 3% |
| Total Carbs 6.69g | 2% |
| Dietary Fiber 4.4g | 15% |
| Sugars 0.1g | 0% |
| Protein 1.23g | 2% |
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