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Guinea Hen with Hunters' Spices

Guinea Hen with Hunters' Spices

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


  1. 1

    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.

  2. 2

    Roast in the oven for around 20-25 minutes, or until the Guinea hen is golden brown.

  3. 3

    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.

  4. 4

    Add chopped tomatoes and cook for several minutes more. When the tomatoes are falling apart, add balsamic vinegar wine then bring to a boil.

  5. 5

    Add the roasted Guinea hen and any liquid that may have collected on the pan. Cover and simmer for 10-15 minutes.

  6. 6

    Chop the parsley and garlic. Incorporate into the sauce 5 minutes before serving.