Wild Rice – Stuffed Guinea Hens

Also called a pintade, a guinea hen has dark meat throughout but a very mild taste.

1 small shallot, chopped

2 cups cooked wild rice

1⁄3 cup dried cranberries

1 teaspoon salt

1 teaspoon freshly ground black pepper

Two 3-pound guinea hens, giblets and necks removed

8 thick-cut bacon slices

Butcher’s twine

1⁄4 cup beef broth

1⁄4 cup red wine

1 tablespoon unsalted butter

• Position the rack in the center of the oven and preheat the oven to 350°F.
• Mix the shallot, cooked wild rice, cranberries, salt, and pepper in a medium bowl. Divide this mixture in half and stuff each half into the large cavities of the hens.
• Lay 4 bacon slices over one bird’s breast so that the ends hang down to the wing areas, overlapping the slices a bit. Truss the bird (see page 249); you may also want to wrap the bird once or twice tip to tail to make sure the bacon stays in place. Repeat with the remaining bacon and the other bird.
• Set the birds on a wire rack in a large roasting pan and roast until well browned, until a meat thermometer inserted into the center of the thighs without touching the bone registers 165°F (our preference) or 180°F (the USDA recommendation), and until the thermometer inserted into the center of the stuffi ng registers 160°F. Remove the birds from the oven and set them on a carving board or platter.
• Skim the fat off the liquid in the roasting pan. If the roasting pan is not heat-safe (if, for example, you’ve used an aluminum baking sheet), transfer the pan drippings to a small saucepan, scraping up any browned bits as well. Set either the fl ameproof roasting pan or the saucepan over high heat; mix in the broth and wine. Bring to a boil, reduce the heat to medium, and simmer until reduced by half, about 2 minutes. Whisk in the butter and serve with the carved hens. (Carve them as you would a chicken but do not divide the legs from the thighs and only cut the breast sections in half.)

Makes 4 to 6 servings