Guinea hen recipe?

K

Kay Bixler

Kay Bixler
Picked up a fresh 4 lb. guinea hen and am looking for inspiration. The bird guy advised against roasting and suggested slow cooking in a crock pot. Not having a crock pot my inclination is to quarter the bird, braise and simmer in white wine and thyme and maybe some garlic scapes.

Anyone have a good recipe?

Best,
Kay
 
They're quite good in sweet/savory preparations (dried fruit in the braise?). Far leaner than chicken, so tend to dry out, whence the care needed when roasting (cup of water in oven), or shorter braise.
 
if you have a big enough dutch oven or roasting pan that can work on top of a burner, i would keep the bird whole. brown for 15 minutes on each side (wing and thigh down) then quickly brown breast down for 15 or so minutes. roast or braise breast side up until breast meat is done. shouldn't be too much longer for the breast to finish.

breast meat should stay slightly pink. well done game birds, like quail, can pick up some liver flavors that can be unpleasant.

remove the legs and thighs and cook until finished while breast meat rests.

this is a method joel robuchon suggests in his book "the complete robuchon". it works well for all poultry.

should be delicious!
 
I would braise the legs and roast the breast with a strip of bacon on each side, or herb+garlic butter between skin and meat.

Or both!
 
Thanks, Sharon and Bill, these are both good suggestions.

Just found a cache of oyster mushrooms which may need to find their way into the dish. Also there's an abundance of wild strawberries around. They're small but with big flavor.
 
Joe, I just happen to have a few paper thin slices of pork lard from an Italian deli on hand.

My god, now there are too many choices!
 
Our favorite Guinea Hen recipe (although usually with a smaller bird) is as follows:

Split the Guinea Hen in half (IMPORTANT: I forgot to mention this in my first posting) Mince pancetta, fresh rosemary and several cloves of garlic, plus salt and pepper to tasted (can be done in a food processor). Mix in enough olive oil to moisten the ingredients. Rub the fowl all over with the mixture and let it rest for an hour or two. Roast at 425 for the first 20 minutes, then reduce to 350 for about 30-45 minutes, until done to taste. Baste occasionally with a few tablespoons of Amontillado sherry or Vin Santo and the pan juices.
 
Normande.

Bard the bird with bacon. Saute some apple slices (of 3 dessert apples) in butter for a few minutes. Load all into a casserole, adding 3 oz cream. Roast for 45 minutes, or until done. Remove the bird. Add another 3 oz cream and 3 oz calvados to the casserole and make a sauce.
 
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