Saveur

Photo: Paolo Destefanis

SERVES 2

Related to pheasant, guinea hen is underused in the U.S.

FOR THE STUFFING:
4 oz. ground pork
2 oz. ground beef
1 egg
Generous pinch ground nutmeg
5-6 sprigs fresh parsley, finely chopped
Salt and freshly ground black pepper

FOR THE GUINEA HEN:
1 2 1/2-lb. guinea hen
Salt and freshly ground black pepper
Olive oil
1 carrot, peeled and trimmed
1 celery stalk, trimmed
2 cloves garlic, peeled
1 yellow onion, peeled and chopped
2 sprigs fresh rosemary
6-8 sprigs fresh thyme
1 cup dry white wine
2 tbsp. flour
1 cup Chicken Stock

1. For the stuffing: Mix together pork, beef, egg, nutmeg, and parsley, and season to taste with salt and pepper. Form into a fat sausage shape, then wrap tightly in plastic to keep shape.

2. For the guinea hen: Preheat oven to 450°. Wash guinea hen and dry with paper towels, then season inside and out with salt and pepper. Place wrapped stuffing into cavity and truss bird.

3. Lightly oil a medium shallow roasting pan and arrange carrot, celery, garlic, onions, rosemary, and half the thyme in the center. Put guinea hen on top of vegetables and roast until bird is browned, 15-20 minutes. Reduce heat to 375°, pour wine into pan, and continue roasting for about 45 minutes.

4. Transfer bird to a platter. Untruss, then remove stuffing from cavity, unwrap, and cut into slices about 3/4'' thick; arrange on platter and set aside.

5. Remove and discard vegetables, then stir flour into pan drippings and add remaining thyme sprigs. Cook over medium heat for 2-3 minutes, then add stock. Increase heat to high and reduce for 3 minutes. Serve guinea hen and sausage stuffing with sauce and polente, if you like.

This recipe was first published in Saveur in Issue #35