- 2 guinea fowl or pheasant or
- 1 large chicken, jointed
- 8-10 rashers of dry cured smoked bacon
- 8 shallots, chopped
- 200g button mushrooms, chopped
- 1 bulb of garlic
- 1tbsp rosemary
- 1tbsp fresh sage
- 500ml bottle of local beer
- 1 chicken stock cube
- Salt and pepper
- Wrap the bacon around the skinned cuts of meat and place into a hot pan add in the shallots and mushrooms.
- Get some good colour on them this is where we start building up the flavour.
- Add in the garlic cut in half (I know it sounds like a lot but it calms down and smoothes out to give a wonderful sweet rich garlic taste).
- Chuck in the rosemary and sage and add to the pan with the beer and a good chicken stock cube. Pop the lid on and simmer on the hob for 1 hour.
- Now if you are making this out in the campsite like I did just serve it up but if you’re at home why not try this addition: when it has had an hour top with slices of crispy baguette then a little garlic butter (or just use a shop bought garlic bread and cut each slice down the middle again, but ensure the butter side is facing up). Pop in the the oven for 10 minutes and serve.