This roast guinea fowl is a sensational little meal for two, but dead easy to make. Use streaky bacon or pancetta rashers - either work a treat. Check if your poultry seasoning doesn't have salt, as you'll want to then add more salt to taste.
Did this for Sunday lunch today - very nice, but I had to put it back in after taking the bacon off, because although the juices were running clear, the middle part of the breast meat wasn't fully cooked. I'd allow 1.5 hours cooking time in future. - 10 Feb 2013