large knob unsalted butter
1 guinea fowl, about 1.2kg/2lb 12oz
100g/4oz smoked lardons or chopped bacon
1 celery stalk, thickly sliced
1 carrot, thickly sliced
1 onion, thinly sliced
1 small Savoy cabbage, shredded into 3cm thick ribbons
10 juniper berries
1 glass dry white wine
300ml/½pint hot chicken stock
Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.