Lunch

Guinea hens, cousins of pheasant, are known around the world by many names: in France as “pintade” for example.

My guess is that the guinea hen was covered with some type of Italian sauce (or stuffed with something). Maybe something like Guinea Hen Breasts with Rosemary and Pesto?? Or perhaps something like this:

Italian food recipe: Venetian
Guinea Hen with Black Pepper Sauce

Introduction: In Venice both rich and poor hunted birds for sport and sustenance. This recipe for guinea hen with black pepper sauce suggests the Renaissance, when spice played an important role in flavoring, often counterbalanced with a touch of sweetness. "Game birds are lean," Francesco says, "Which is why we use the bacon." Baby pheasant can be substituted.

Ingredients: 2 large sprigs fresh rosemary
2 cloves garlic, halved
1 2� (1.25-kg) guinea hen or baby pheasant
1 teaspoon herbed salt
3 tablespoons (45 ml) extra virgin olive oil
2 ounces (60 g) slab bacon, cut in chunks
1 onion, cut in chunks
� cup (125 ml) vegetable stock
4 teaspoons whole black peppercorns
� teaspoon crushed black peppercorns
Salt to taste
Description: Place the rosemary and garlic in the cavity of the guinea hen. Rub the bird inside and out with the herbed salt, then truss it. Heat the olive oil in a deep casserole large enough to hold the bird. Sear the bird in the oil on top of the stove to brown in lightly on all sides.

Remove the bird from the pan and scatter the slab bacon, carrot, celery, and onion in the casserole. Preheat the oven to 425�F (220�C). Place the bird on the vegetables in the casserole. Sprinkle the wine and stock around it and scatter 3 teaspoons of the peppercorns casserole. Cover the casserole and place in the oven. Roast for 45 minutes. Remove the guinea hen from the casserole and strain the pan juices into a saucepan.

Heat the sauce and add the remaining whole peppercorns and crushed peppercorns. Season to taste with salt. You should have about 1� cups (375 ml) of sauce. Remove the trussing from the guinea hen and quarter it. Arrange it on a platter with the vegetables and serve with the sauce alongside.

RECIPE COURTESY OF FRANCESCO ANTONUCCI

Or this:

BALSAMIC BRAISED GUINEA HEN WITH ONIONS, CARROTS AND NEW POTATOES
Recipe courtesy Emeril Lagasse, 2006
• 2 (2 1/2-pound) guinea hens, cut into 6 pieces each, (2 breasts, 2 leg quarters and 2 wings)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 cups thick sliced onions
• 1 1/2 cups diced carrots (1-inch pieces)
• 1 tablespoon minced garlic
• 3/4 cup balsamic vinegar
• 1 1/2 cups chicken stock
• 1 pound new potatoes, scrubbed clean and quartered
• 3 sprigs fresh thyme
• 2 tablespoons chopped fresh sage leaves
Directions
Preheat the oven to 360 degrees F.
Season the guinea hen on both sides with the salt and pepper. Set a large, oven-safe 14-inch saute pan over medium-high heat, and add the olive oil. Once the oil is hot, place the hen pieces in the pan, skin side down, and sear for 3 minutes on each side. Repeat with any remaining pieces and set aside on a platter or baking sheet. Add the onions and carrots to the pan and saute until lightly caramelized, about 2 minutes. Add the garlic and saute for 30 seconds. Deglaze the pan with the balsamic vinegar, scraping any browned bits on the bottom of the pan. Reduce the balsamic to about 3 or 4 tablespoons, about 2 to 3 minutes. Add the stock to the pan and return the seared guinea hen pieces to the pan, skin side up. Place the potatoes, thyme and sage in the pan and cover with a lid. Place the pan in the oven and cook until the guinea hens are tender, about 1 1/2 hours. Remove the pan from the oven and serve the guinea hens with the potatoes, carrots and the sauce spooned over top.





"FRA-GEE-LAY. That must be Italian!"
"I think that says 'fragile', honey."

We used to have Guinea Hens.

Can you fly this plane?
Surely you can't be serious.
I am serious, and don't call me Shirley