18 Savory Guinea Hen Recipes for Special Occasions

Bringing a touch of elegance to your dinner table doesn’t have to be complicated, especially when you have the perfect recipe up your sleeve. Our collection of 18 savory guinea hen recipes is designed to inspire home cooks looking to impress on special occasions. From rustic roasts to sophisticated sauces, each dish promises to turn your meal into a memorable feast. Dive in and discover your next show-stopping centerpiece!

Roasted Guinea Hen with Garlic and Herbs

Absolutely nothing beats the simplicity and elegance of a perfectly roasted guinea hen, especially when it’s infused with garlic and herbs.

Ingredients

• For the hen:
  • 1 whole guinea hen (about 3-4 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic and herb mix:
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the guinea hen dry with paper towels to ensure crispy skin.
3. Rub the hen all over with olive oil, then season with salt and pepper.
4. In a small bowl, mix together the minced garlic, rosemary, thyme, and parsley.
5. Gently loosen the skin of the hen and spread the garlic and herb mix underneath.
6. Place the hen on a rack in a roasting pan, breast side up.
7. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F at the thickest part of the thigh.
8. Let the hen rest for 10 minutes before carving to allow the juices to redistribute.

Rich in flavor with a crispy skin and juicy meat, this roasted guinea hen pairs wonderfully with a side of roasted vegetables or a light salad for a complete meal.

Braised Guinea Hen in Red Wine Sauce

Here’s a dish that transforms a simple guinea hen into a luxurious meal with minimal effort. Braising in red wine ensures tender meat and a rich, complex sauce.

Ingredients

• For the braise:
  • 1 whole guinea hen, about 3 lbs
  • 2 cups dry red wine
  • 1 cup chicken stock
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions

1. Preheat oven to 325°F.
2. Season guinea hen with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear guinea hen on all sides until golden brown, about 5 minutes per side. Remove and set aside.
5. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
6. Add garlic, tomato paste, and thyme. Cook for 1 minute until fragrant.
7. Pour in red wine and chicken stock, scraping up any browned bits from the bottom of the pot.
8. Return guinea hen to the pot. Cover and transfer to the oven.
9. Braise for 1.5 hours, or until the meat is fork-tender.
10. Remove guinea hen from the pot. Let rest for 10 minutes before carving.
11. Meanwhile, skim excess fat from the sauce. Simmer on the stove until slightly thickened, about 10 minutes.
12. Serve guinea hen with the red wine sauce poured over.

Now, the guinea hen is fall-off-the-bone tender, with a sauce that’s deeply flavored and slightly tangy from the wine. Pair it with creamy polenta or crusty bread to soak up every last drop.

Guinea Hen Pot Pie with Flaky Crust

Just when you thought comfort food couldn’t get any better, this Guinea Hen Pot Pie with Flaky Crust comes along. It’s hearty, flavorful, and perfect for any season.

Ingredients

• For the filling:
  • 1 Guinea hen, about 4 lbs, cut into pieces
  • 2 cups chicken stock
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup peas
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, chilled and diced
  • 1 tsp salt
  • 6-8 tbsp ice water

Instructions

1. Preheat oven to 375°F.
2. In a large pot, combine Guinea hen pieces and chicken stock. Bring to a boil, then reduce heat and simmer for 45 minutes until hen is tender.
3. Remove hen from stock; shred meat, discarding bones.
4. In same pot, melt butter over medium heat. Stir in flour, salt, and pepper to make a roux.
5. Gradually add reserved stock to roux, stirring constantly until sauce thickens.
6. Add carrots, celery, peas, and shredded hen to sauce. Simmer for 10 minutes.
7. For the crust, mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
8. Add ice water, 1 tbsp at a time, until dough comes together.
9. Roll out dough on a floured surface to fit your pie dish.
10. Pour filling into dish; cover with crust, sealing edges. Cut slits in top.
11. Bake for 45 minutes or until crust is golden and filling is bubbly.

Flaky crust meets tender Guinea hen in a rich, savory filling. Serve with a side of roasted vegetables for a complete meal.

Grilled Guinea Hen with Lemon and Rosemary

Kick off your culinary adventure with this grilled guinea hen, a dish that combines simplicity with elegance. Perfect for a summer barbecue or a cozy dinner, it’s all about the lemon and rosemary.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp chopped rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the hen:
  • 1 whole guinea hen (about 3 lbs)
  • 1 lemon, halved
  • 2 sprigs rosemary

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small bowl, whisk together olive oil, lemon juice, chopped rosemary, salt, and pepper to create the marinade.
3. Pat the guinea hen dry with paper towels. This ensures the skin gets crispy.
4. Rub the marinade all over the hen, including under the skin for maximum flavor.
5. Place the hen on the grill, breast side up. Grill for 25 minutes.
6. Flip the hen carefully. Grill for another 20 minutes or until the internal temperature reaches 165°F.
7. During the last 5 minutes, place lemon halves and rosemary sprigs on the grill beside the hen to char slightly, adding a smoky aroma.
8. Remove the hen from the grill. Let it rest for 10 minutes before carving.

Unleash the flavors of this dish by serving it with the charred lemon and rosemary. The skin is crispy, the meat juicy, with a perfect balance of citrus and herb. Try pairing it with a light salad or roasted vegetables for a complete meal.

Guinea Hen Confit with Crispy Skin

Fancy a dish that combines tender meat with crispy skin? Guinea hen confit is your answer. It’s a game-changer for poultry lovers.

Ingredients

• For the brine:
  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup sugar
• For the confit:
  • 1 whole guinea hen, about 4 lbs
  • 4 cups duck fat
  • 4 sprigs thyme
  • 2 bay leaves
• For finishing:
  • 2 tbsp vegetable oil

Instructions

1. Combine water, salt, and sugar in a large pot. Stir until dissolved to make the brine.
2. Submerge the guinea hen in the brine. Refrigerate for 12 hours.
3. Preheat oven to 200°F. Remove hen from brine; pat dry.
4. Place hen in a deep baking dish. Cover with duck fat, thyme, and bay leaves.
5. Cook in oven for 4 hours, until meat is tender.
6. Remove hen from fat; let cool. Reserve fat for another use.
7. Heat vegetable oil in a skillet over medium-high heat.
8. Place hen skin-side down in skillet. Cook for 5 minutes until skin is crispy.
9. Flip; cook for another 2 minutes.

Amazingly tender meat contrasts with the crispy skin. Serve with a side of roasted vegetables for a complete meal.

Slow-Cooked Guinea Hen Stew with Root Vegetables

Rustic and hearty, this slow-cooked guinea hen stew brings comfort to any table. Perfect for chilly evenings, it’s a one-pot wonder that melds flavors beautifully.

Ingredients

• For the stew:
  • 1 guinea hen, cut into pieces
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 turnip, peeled and chopped
  • 4 cups chicken stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add guinea hen pieces, browning on all sides for about 5 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, parsnips, and turnip. Cook until onions are translucent, about 5 minutes.
4. Return the guinea hen to the pot. Add chicken stock, salt, pepper, and thyme.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
6. After 2 hours, check the stew. The meat should fall off the bone easily. If not, continue cooking for another 30 minutes.
7. Once done, remove from heat. Let it sit for 10 minutes before serving.

Velvety textures and deep flavors make this stew a standout. Serve it over a bed of mashed potatoes for an extra comforting meal.

Guinea Hen Stuffed with Wild Rice and Mushrooms

Outstanding for a special dinner, this dish combines rich flavors and textures. Guinea hen, wild rice, and mushrooms create a hearty meal.

Ingredients

• For the stuffing:
  • 1 cup wild rice
  • 2 cups chicken stock
  • 1 tbsp olive oil
  • 1 cup chopped mushrooms
  • 1/2 cup diced onion
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the guinea hen:
  • 1 whole guinea hen (about 3 lbs)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Rinse wild rice under cold water. Drain.
3. In a pot, bring chicken stock to a boil. Add wild rice. Reduce heat to low. Cover. Simmer for 45 minutes. Tip: Don’t stir the rice while cooking to prevent mushiness.
4. Heat olive oil in a pan over medium heat. Add mushrooms and onion. Cook until soft, about 5 minutes. Season with salt and pepper.
5. Mix cooked wild rice with mushroom mixture. Set aside.
6. Pat guinea hen dry with paper towels. Rub with olive oil. Season with salt and pepper.
7. Stuff guinea hen with wild rice mixture. Tie legs together with kitchen twine.
8. Place guinea hen on a rack in a roasting pan. Roast for 1 hour, or until internal temperature reaches 165°F. Tip: Baste every 20 minutes for a crispy skin.
9. Let rest for 10 minutes before carving. Tip: Resting allows juices to redistribute.

Yield a succulent guinea hen with a crispy exterior and moist interior. Serve with a side of roasted vegetables for a complete meal.

Pan-Seared Guinea Hen with Cherry Reduction

Mouthwatering and elegant, this dish combines succulent guinea hen with a tangy cherry reduction. Perfect for a dinner party or a special night in.

Ingredients

• For the guinea hen:
  • 1 whole guinea hen, about 3 lbs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cherry reduction:
  • 1 cup fresh cherries, pitted and halved
  • 1/2 cup red wine
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp thyme

Instructions

1. Preheat oven to 375°F.
2. Season guinea hen with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear guinea hen breast-side down for 5 minutes until golden brown.
5. Flip and sear the other side for 5 minutes.
6. Transfer skillet to oven. Roast for 25 minutes.
7. Remove guinea hen from skillet. Let rest for 10 minutes.
8. In the same skillet, add cherries, red wine, balsamic vinegar, honey, and thyme.
9. Simmer over medium heat for 10 minutes until sauce thickens.
10. Slice guinea hen. Serve with cherry reduction drizzled on top.

Tip: For extra crisp skin, pat the guinea hen dry before seasoning.Tip: Use a meat thermometer to ensure the guinea hen reaches 165°F internally.Tip: Let the reduction cool slightly to thicken more before serving. Bold flavors shine in this dish, with the cherry reduction adding a sweet and acidic contrast to the rich guinea hen. Try serving over a bed of wild rice for a complete meal.

Guinea Hen Cacciatore with Tomatoes and Olives

Whip up a rustic dinner with this Guinea Hen Cacciatore, a hearty dish simmered in a rich tomato and olive sauce. Perfect for a cozy night in, it’s a twist on the classic that’s sure to impress.

Ingredients

• For the hen:
  • 1 guinea hen, cut into 8 pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup green olives, pitted
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season guinea hen pieces with salt and pepper. Brown in the skillet for 5 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion and garlic until soft, about 3 minutes.
4. Pour in white wine, scraping up any browned bits. Simmer until reduced by half, about 5 minutes.
5. Add crushed tomatoes, olives, oregano, and red pepper flakes. Stir to combine.
6. Return the hen pieces to the skillet. Cover and simmer on low heat for 45 minutes, until the hen is tender.
7. Tip: For deeper flavor, let the sauce reduce uncovered for the last 10 minutes.
8. Tip: Serve over polenta or crusty bread to soak up the sauce.
9. Tip: Garnish with fresh basil for a pop of color and freshness.

Rich and savory, the hen falls off the bone, mingling perfectly with the tangy olives and tomatoes. Try serving it with a side of roasted vegetables for a complete meal.

Spicy Guinea Hen Curry with Coconut Milk

Nothing beats the warmth of a spicy curry on a cool evening. This Spicy Guinea Hen Curry with Coconut Milk brings heat and comfort in every bite.

Ingredients

• For the curry base:
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 tsp cayenne pepper
• For the curry:
  • 1 guinea hen, cut into pieces
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 2 tbsp lime juice
  • Salt to taste

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add diced onion, cook until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in curry powder and cayenne pepper, toast for 30 seconds to release flavors.
5. Add guinea hen pieces, sear on all sides until browned, about 5 minutes.
6. Pour in coconut milk and chicken broth, bring to a simmer.
7. Reduce heat to low, cover, and simmer for 45 minutes until hen is tender.
8. Stir in lime juice and salt, adjust seasoning as needed.
9. Remove from heat, let stand for 5 minutes before serving.

Offer this curry over steamed rice for a hearty meal. The creamy coconut milk balances the spice, while the lime adds a refreshing zing. Perfect for sharing on a family dinner night.

Guinea Hen Roulade with Spinach and Prosciutto

Overlooking the usual chicken dishes? Guinea hen offers a richer flavor, perfect for this elegant roulade. Spinach and prosciutto add depth and a salty kick, making it a standout meal.

Ingredients

– For the roulade:
– 1 whole guinea hen, boneless
– 1 cup fresh spinach, tightly packed
– 4 slices prosciutto
– 1 tbsp olive oil
– Salt and pepper to taste
– For cooking:
– 2 tbsp olive oil
– 1 cup chicken stock
– Kitchen twine

Instructions

1. Preheat oven to 375°F.
2. Lay the boneless guinea hen flat on a cutting board. Season both sides with salt and pepper.
3. Layer the spinach and prosciutto evenly over the hen.
4. Roll the hen tightly, securing with kitchen twine at 1-inch intervals.
5. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the roulade on all sides until golden, about 3 minutes per side.
6. Pour chicken stock into the skillet, then transfer to the oven. Roast for 25 minutes, or until the internal temperature reaches 165°F.
7. Remove from oven, let rest for 10 minutes before slicing.

Make sure to sear the roulade well for a flavorful crust. Resting is crucial for juicy slices. Serve with the pan juices for added moisture.

Melt-in-your-mouth tender, the guinea hen roulade pairs beautifully with a light salad or roasted vegetables. The prosciutto crisps up slightly, offering a delightful texture contrast.

Guinea Hen Fricassee with Creamy Mustard Sauce

This Guinea Hen Fricassee with Creamy Mustard Sauce is a rustic yet elegant dish that’s perfect for a cozy dinner. The creamy mustard sauce adds a tangy depth to the tender guinea hen.

Ingredients

• For the guinea hen:
  • 1 guinea hen, cut into 8 pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1/2 cup chicken stock
  • 1 tbsp unsalted butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season guinea hen pieces with salt and pepper, then add to the skillet skin-side down.
3. Cook for 5-7 minutes until skin is golden brown and crispy, then flip and cook for another 5 minutes. Tip: Do not overcrowd the skillet to ensure even browning.
4. Remove guinea hen from skillet and set aside on a plate.
5. In the same skillet, add chicken stock to deglaze, scraping up any browned bits.
6. Stir in heavy cream, Dijon mustard, and whole grain mustard, bringing to a simmer.
7. Return guinea hen to the skillet, cover, and simmer on low heat for 20 minutes. Tip: The sauce should thicken slightly but still be pourable.
8. Remove from heat and stir in butter until melted. Tip: Adding butter at the end gives the sauce a glossy finish.

Dish out this fricassee with the sauce generously spooned over. The guinea hen is fall-off-the-bone tender, and the mustard sauce is creamy with a sharp tang. Serve over mashed potatoes or crusty bread to soak up the sauce.

Smoked Guinea Hen with Applewood Glaze

Ready to elevate your smoking game? This smoked guinea hen with applewood glaze combines rich flavors with a hint of sweetness, perfect for a standout meal.

Ingredients

• For the hen:
  • 1 whole guinea hen (3-4 lbs)
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
• For the glaze:
  • 1/2 cup apple cider
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Instructions

1. Preheat your smoker to 225°F using applewood chips for flavor.
2. Rub the guinea hen with olive oil, then season evenly with salt and black pepper.
3. Place the hen in the smoker, breast side up, and smoke for 3 hours. Tip: Maintain a consistent temperature for even cooking.
4. While the hen smokes, combine apple cider, honey, apple cider vinegar, and smoked paprika in a saucepan over medium heat. Simmer for 10 minutes until slightly thickened. Tip: Stir occasionally to prevent burning.
5. After 3 hours, brush the hen with the applewood glaze. Smoke for another 30 minutes. Tip: Apply glaze evenly for a glossy finish.
6. Remove the hen from the smoker when the internal temperature reaches 165°F at the thickest part of the thigh.
7. Let the hen rest for 10 minutes before carving to allow juices to redistribute.

With a crispy skin and tender meat, this smoked guinea hen offers a perfect balance of smoky and sweet. Serve it alongside roasted vegetables or a fresh salad for a complete meal.

Guinea Hen Paella with Saffron and Chorizo

Craving a dish that combines rustic charm with bold flavors? This Guinea Hen Paella with Saffron and Chorizo delivers a hearty meal with minimal fuss.

Ingredients

• For the paella base:
  • 2 cups short-grain rice
  • 4 cups chicken stock
  • 1 pinch saffron threads
  • 1 tbsp olive oil
• For the protein and veggies:
  • 1 Guinea hen, cut into 8 pieces
  • 1 cup chorizo, sliced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 garlic cloves, minced

Instructions

1. Heat olive oil in a large paella pan over medium heat.
2. Add Guinea hen pieces, skin side down. Cook for 5 minutes until golden. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same pan, add chorizo. Cook for 2 minutes until slightly crispy.
4. Add onion, bell pepper, and garlic. Cook for 5 minutes until soft.
5. Stir in rice, coating it with the oil and veggies. Toast for 2 minutes.
6. Dissolve saffron in warm chicken stock. Pour over rice. Do not stir.
7. Arrange Guinea hen pieces on top. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
8. Remove from heat. Cover with foil. Let rest for 5 minutes.

This paella boasts a crispy bottom layer with tender, flavorful rice. Serve with a squeeze of lemon for a bright finish.

Guinea Hen Legs in White Wine and Tarragon

Kickstart your culinary adventure with this elegant yet straightforward dish. Guinea hen legs, bathed in a white wine and tarragon sauce, offer a rich flavor profile perfect for a sophisticated dinner.

Ingredients

• For the marinade:
  • 4 guinea hen legs
  • 1 cup dry white wine
  • 2 tbsp fresh tarragon, chopped
  • 1 tbsp olive oil
  • Salt, 1 tsp
• For cooking:
  • 1 tbsp butter
  • 1 shallot, finely diced
  • 1/2 cup chicken stock

Instructions

1. In a bowl, combine guinea hen legs, white wine, tarragon, olive oil, and salt. Marinate for at least 2 hours, preferably overnight.
2. Preheat oven to 375°F.
3. Remove legs from marinade; reserve marinade. Pat legs dry with paper towels.
4. In an oven-safe skillet, heat butter over medium-high heat. Add legs, skin-side down. Cook until golden brown, about 5 minutes. Flip; cook for 3 more minutes.
5. Transfer skillet to oven. Bake for 25 minutes, until internal temperature reaches 165°F.
6. Meanwhile, in a saucepan, sauté shallot over medium heat until translucent, about 3 minutes.
7. Add reserved marinade and chicken stock to saucepan. Simmer until reduced by half, about 10 minutes.
8. Pour sauce over cooked legs. Garnish with fresh tarragon.

Lusciously tender, the guinea hen legs are complemented by the aromatic tarragon and white wine sauce. Serve atop creamy polenta for a hearty meal.

Guinea Hen Breast with Morel Mushroom Sauce

Want a dish that combines rustic flavors with a touch of elegance? Guinea hen breast with morel mushroom sauce delivers rich, earthy tones and tender meat.

Ingredients

• For the guinea hen:
  • 2 guinea hen breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the morel mushroom sauce:
  • 1 cup morel mushrooms, cleaned and sliced
  • 1 shallot, finely chopped
  • 1 tbsp butter
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Season guinea hen breasts with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear guinea hen breasts for 3 minutes per side until golden brown.
5. Transfer skillet to the oven and roast for 10 minutes, or until internal temperature reaches 165°F.
6. Remove guinea hen from skillet and let rest for 5 minutes.
7. In the same skillet, melt butter over medium heat.
8. Add shallot and sauté until translucent, about 2 minutes.
9. Add morel mushrooms and cook until softened, about 5 minutes.
10. Pour in chicken stock and simmer until reduced by half, about 5 minutes.
11. Stir in heavy cream and simmer for another 3 minutes until sauce thickens.
12. Season sauce with salt and pepper to taste.
13. Slice guinea hen breasts and serve with morel mushroom sauce.

Key to this dish is the contrast between the crispy-skinned guinea hen and the velvety mushroom sauce. For an extra touch, garnish with fresh thyme or serve over a bed of creamy polenta.

Guinea Hen and Lentil Cassoulet

Perfect for a cozy dinner, this Guinea Hen and Lentil Cassoulet combines rich flavors and hearty ingredients in one pot.

Ingredients

• For the cassoulet:
• 1 guinea hen, cut into pieces
• 1 cup dried green lentils
• 4 cups chicken stock
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tsp thyme

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-proof pot over medium heat.
3. Add guinea hen pieces, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
5. Add garlic, salt, pepper, thyme, and bay leaf. Cook for 1 minute until fragrant.
6. Stir in lentils and chicken stock. Bring to a boil.
7. Return guinea hen pieces to the pot. Cover and transfer to the oven.
8. Bake for 1 hour, or until lentils are tender and guinea hen is cooked through.
9. Remove bay leaf before serving.

This cassoulet offers a comforting texture with tender lentils and succulent guinea hen. Try serving it with a crusty bread to soak up the flavorful broth.

Guinea Hen Tacos with Avocado Crema

Just when you thought tacos couldn’t get any better, here comes a game-changer. Guinea hen tacos with avocado crema bring a rich, gourmet twist to taco night.

Ingredients

• For the guinea hen:
  • 1 guinea hen, about 3 lbs, cut into pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
• For the avocado crema:
  • 2 ripe avocados
  • 1/2 cup sour cream
  • 1 lime, juiced
  • 1/4 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1/2 cup chopped cilantro
  • 1/2 cup diced red onion

Instructions

1. Preheat oven to 375°F.
2. Season guinea hen pieces with salt, pepper, and garlic powder.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear guinea hen pieces until golden brown, about 3 minutes per side.
5. Transfer skillet to oven. Roast for 25 minutes, or until internal temperature reaches 165°F.
6. While the hen roasts, blend avocados, sour cream, lime juice, and salt until smooth for the crema.
7. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
8. Shred the roasted guinea hen meat using two forks.
9. Assemble tacos with tortillas, shredded hen, avocado crema, cilantro, and red onion.

Flaky, tender guinea hen pairs perfectly with the creamy avocado crema. Serve these tacos with a side of pickled jalapeños for an extra kick.

Summary

Now that you’ve explored these 18 savory guinea hen recipes, you’re all set to impress at your next special occasion. Each dish offers a unique twist on this luxurious bird, ensuring there’s something for every palate. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!