Roasted Guinea Fowl with Beetroot

Ingredients
2 free-range guinea fowl
Sprigs thyme
200ml Bisto’s Chef’s Gravy Mix for Poultry
Chopped leek, carrot & celery
Salt and pepper
8 Whole beetroot
Olive oil
3 tbsp Red wine vinegar
1 tbsp sugar


Method

1. Heat the oil in a large oven tray and sear the chopped vegetables. Place the guinea fowl on top and roast for 1hr 200oC/400oF/Gas mark 6.
2. Also roast the Whole beetroot with sugar & red wine vinegar until tender in there skins.
3. Remove the guinea fowl and allow to rest, deglaze the roasting pan with Bisto gravy mix, bring to the boil and strain.
4. Remove beetroot, peel and dice.
5. Present dish with baton carrots and finish with beautifully flavoured Bisto gravy.
   

Serves 4