Guinea Fowl with Bacon Glazed with Raspberries and Balsamic

Victoria Cherniag Ruiz
Delicious guinea fowl with a traditional flavor for this time of year.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2/3 cups raspberry jam
  • 1/2 cups balsamic vinegar
  • 12 slices bacon
  • 4 Guinea hen
Preparation
1h 20 mins
0 mins
Medium
  • Boil the jam with the vinegar over low heat for 8 minutes, let cool.
  • Preheat the oven to 250 ºC.
  • Wash and dry the guinea fowl, cut in half, remove the back bone, season with salt and pepper.
  • Sauté the bacon to remove some fat, not all.
  • Place the guinea fowl in a baking dish, brush with the glaze, reserving some, and arrange 2 slices of bacon around, tucking the ends underneath.
  • Bake until golden brown, brush with the remaining glaze.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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