Pheasant and Guinea Fowl

Can be roasted quickly or slow-cooked as a braise

Cooking time:

Roasted: 45 minutes

Braised: 2 hours


Preheat oven to 200°C.

Coat the bird with oil, salt and pepper and cover breasts with some pork fat. Cook for 45 minutes.

Remove and let rest for another 30 minutes.

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