Stuffed Guinea Hen Recipes

GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
• Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
• Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
• Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

HERB-STUFFED ROASTED CORNISH HENS

Steps:

• Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

STUFFED CORNISH GAME HENS

Steps:

• In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.

STUFFED CORNISH HENS

Steps:

• Cook the rice according to package directions.
• In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
• Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
• Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.

STUFFED GUINEA HEN, SERVED ON A BED OF PASTINA WITH MORELS AND FRESH PEAS

Steps:

• Prepare the pastina with morels and fresh peas. In a medium skillet, heat the olive oil and 4 tablespoons of butter. Add the shallots and garlic, and saute until soft and glossy. Do not brown.
• Add the morels and saute for 1 to 2 minutes. Add the pastina and stir until well coated with the oil. Deglaze with the hot stock and continue to cook and stir until most of the liquid has been absorbed and pastina is al dente. Stir in the thyme and bay leaf.
• Add the peas, and the remaining 2 tablespoons of butter. Stir in the grated Parmesan. Taste and adjust seasoning with salt and pepper. Transfer to a warm serving platter.
• Preheat oven to 350 degrees F.
• Prepare the Sauteed Stuffed Guinea Hen. Halve and bone the guinea hen, leaving the first wing joint attached to the breast.
• In a small bowl, combine together the goat cheese and truffles.
• Gently slip your fingers under the skin of each chicken breast and thigh, lifting it slightly. Divide the cheese-truffle mixture and stuff under the skin, patting down to distribute evenly.
• Season with salt and pepper both sides. In a large skillet, add the olive oil. Over high heat, saute the chicken halves, skin side down, until golden and crisp, about 3 minutes. Turn the chicken skin side up and continue to cook another 2 minutes. Add the thyme and tarragon. Transfer to the oven and bake until done, about 6 to 8 minutes. Arrange the chicken on top of the platter of Pastina with Morels and Fresh Peas.
• Deglaze the saute pan with the vermouth. Add the stock and reduce just until sauce thickens. Whisk in the butter, season with salt and pepper. Pour sauce over sauteed guinea hen.

TRUFFLE-STUFFED GUINEA FOWL

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and very finely slice the truffle. Loosen the breast skin of the bird, smear most of the butter underneath, then place half the truffle slices under the skin. Heat the rest of the butter in a casserole dish, brown bird on all sides, place the bird, breast side up, in oven, then cook for 30 mins.
• While the bird is roasting, tip the potatoes into a pan of water and bring to the boil. Tip in the shallots and bacon, simmer everything for 2 mins, then drain.
• Remove bird from the oven and lift from the pan. Tip potatoes, shallots and bacon into the casserole dish and toss in the juices. Nestle the bird among the vegetables and return to oven for 30-40 mins. When the bird is done, remove from the oven to rest, but cook the vegetables for a further 15 mins. Scoop vegetables into a serving bowl and scatter with the rest of the truffle. Serve the bird with potatoes drizzled with truffle oil.

ROASTED GUINEA HEN

Steps:

• Preheat the oven to 400 degrees. Place the guinea hen in an iron skillet large enough for it to fit or in a heavy roasting dish. (Enameled cast iron is best.) Using your hands, rub 2 teaspoons of the olive oil all over the bird, inside and out. Season again all over with salt and pepper. Sprinkle with thyme leaves. Scatter the garlic cloves around the pan.
• Place in the oven and roast 15 minutes. Drizzle with the remaining olive oil and roast, basting every 10 minutes with pan drippings, until a thermometer inserted in the thickest part of the thigh reads 160 degrees; this should take 40 to 50 minutes.
• Remove the hen from the oven and transfer to a cutting board. Drain excess fat (leaving some!) from the pan and place over medium-high heat. Pour in the chicken broth. Using a wooden spoon, scrape up the pan drippings and bring to a boil. Reduce until the sauce is syrupy. Add salt and pepper to taste. Cut the hen into 6 pieces and pour the juices from the cutting board back into the sauce. Serve on a platter and pass the sauce with a big spoon.

ROAST GUINEA HEN STUFFED WITH CHESTNUTS

Steps:

• Wipe the guinea hen inside and out with paper towels. Hang in a cool place for two days or store, unwrapped, on a rack in the refrigerator.
• With a sharp knife make a slit in each chestnut. Simmer the chestnuts for 10 minutes in water. Remove, and, wearing rubber gloves, slip off their outer and inner skins while the chestnuts are still hot.
• Preheat oven to 375 degrees.
• Soften the bread crumbs in the milk. Melt the butter in the skillet and cook the celery, onion and garlic until soft. Add the thyme.
• Coarsely chop the chestnuts and add them to the skillet with the bread crumbs. Mix thoroughly and season with salt and pepper.
• Stuff the cavity of the guinea hen with the mixture. Place the hen on the rack in the roasting pan and cover the breast with the pancetta. Roast for about 20 minutes or until cooked. Remove the bacon fat for the last 10 minutes to brown the breast.

ROAST GUINEA FOWL WITH CHESTNUT, SAGE & LEMON STUFFING

Steps:

• First make the stuffing. Soften the onion in the butter very gently, then stir in the sage and cook for 2 mins more. Scrape into a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg and mix together well. Season generously.
• For the guinea fowl, wash and wipe out the inside cavity. Mix the butter with some seasoning, then push and spread some under the skin over the breasts, and rub the rest over the legs. Lay the bacon across the breasts, smoothing over, and season with some more pepper. Push the stuffing into the cavity (any extra can be rolled into balls and baked in the oven for the last 20 mins cooking time). You can cover and chill the guinea fowl now for up to 24 hours.
• To roast, bring the bird out of the fridge 30 mins before. Heat oven to 200C/180C fan/gas 6. Sit the bird in a snug roasting tin with the sliced onion underneath. Roast for 15 mins, then lower the oven to 180C/160C fan/gas 4 and roast for a further 35-45 mins for a 1kg bird (or longer if bigger - use the timings for a roast chicken). Check the bird is done by piercing the inside of the thigh with a knife and making sure the juices are clear, not bloody. Lift the guinea fowl off the onions, onto a platter. Loosely cover with foil, top with a towel (to keep it warm), and rest while you make the gravy.
• Pour off the juices from the roasting tray into a jug or bowl, and allow to settle. Spoon a tbsp of the fat on top back into the roasting tray, pop on the hob over a low heat (make sure your roasting tray is suitable or transfer contents to a pan), and stir in the flour until it isn't dusty anymore. Gradually stir in the stock, plus any meat juices after you've discarded the rest of the fat, and bubble gently until thickened. Season with salt, pepper, and pinches of sugar if it needs it, then strain into a gravy jug and discard the onions. Serve with the guinea fowl, spooning out the stuffing as you carve, plus cranberry sauce and plenty of vegetables.