Guinea Hen with Porcini Mushroom Butter

Guinea Hen with Porcini Mushroom Butter
  • 4 servings
  • 0:20 Preparation
  • 0:55 Cooking
  • 1:25 Total Time


Add all
  • 3 lb
    (1 1/2 kg)

    whole guinea hen

  • 3 Tbsp.
    (45 mL)

    extra-virgin olive oil

  • salt and ground black pepper to taste

  • porcini mushroom butter

  • dried porcini mushrooms, rehydrated, drained and finely chopped

  • 2 Tbsp.
    (30 mL)

    finely chopped flat-leaf parsley

  • 2 Tbsp.
    (30 mL)

    unsalted butter, softened

  • 2

    garlic cloves, finely chopped

  • salt and ground black pepper to taste


Preheat the oven to 425°F (220°C) and warm an empty roasting pan.

Combine all the ingredients for the porcini butter and insert under the guinea hen skin. Make sure the flavoured butter is evenly distributed on the breast and legs.

Truss the guinea hen.

In the oiled and warmed roasting pan, place the guinea hen on its left side and cook for 15 minutes.

Turn the hen on the right side and continue cooking another 15 minutes.

Turn the hen breast side up and cook 15 to 30 minutes, basting often with the released cooking fat.

Check for readiness: when the juices released from the hen run clear, the meat is cooked.

Remove from the oven, cover loosely with aluminium foil and let sit for 10 minutes

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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