Guinea Hen with Porcini Mushroom Butter

Recipe ingredients

• 1 x 3 lb. (1 x 1.3 kg) whole guinea hen
• 3 Tbsp. (45 mL) Irresistible * extra-virgin olive oil
• Salt and ground black pepper to taste
• Porcini Mushroom Butter
• 1 oz. (30 g) dried porcini mushrooms, rehydrated, drained and finely chopped
• 2 Tbsp. (30 mL) finely chopped flat-leaf parsley
• 2 Tbsp. (30 mL) Irresistible * unsalted butter, softened
• 2 garlic cloves, finely chopped
• Salt and ground black pepper to taste

Preparation

Suggestion

Serve with squash risotto and arugula salad with lemon dressing.

Because guinea hen has lean meat that dries easily during cooking, it’s a good idea to insert a flavoured butter under the skin or to bard the hen before cooking. As it cooks, baste often with the accumulated liquid.

When the hen is removed from the oven, the internal temperature of the thigh must register 155ºF (70ºC). Just before serving, if the thighs are not quite cooked, put them back in the oven for 5 to 10 minutes, but first remove the breasts so they don’t overcook.

For a more festive version, replace the butter in the paste with foie gras mashed with a fork.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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