This copious recipe works for all kinds of poultry like partridge, pheasant, or even turkey. You can also add mushrooms, wild or cultivated, to the dish.
- 1 guinea hen or 4 Guinea hen legs
- 3 Tbsp Hunters’ Spice Blend for Wildfowl, ground
- 1 Tbsp salt
- 3 Tbsp olive oil
- ¼ lb salt pork or bacon
- 1 Spanish onion, chopped
- 3 Tbsp tomato paste
- 2 medium tomatoes, chopped
- ¼ cup balsamic vinegar
- 1 cup red wine
- 3 cloves garlic
- 1 small bunch parsley or chives
Preheat oven to 425° F. Divide Guinea hen into 8 pieces. Place in a bowl with half the ground spices, salt and olive oil. Stir well and place on a roasting dish.
Roast in the oven for around 20-25 minutes, or until the Guinea hen is golden brown.
Meanwhile, dice the salt pork and sauté on medium heat until lightly brown and enough fat has rendered. Add onion and sauté for 5 minutes more. Incorporate tomato paste and cook for another 2 minutes.
Add chopped tomatoes and cook for several minutes more. When the tomatoes are falling apart, add balsamic vinegar wine then bring to a boil.
Add the roasted Guinea hen and any liquid that may have collected on the pan. Cover and simmer for 10-15 minutes.
Chop the parsley and garlic. Incorporate into the sauce 5 minutes before serving.