Name: Pintadeau au Vinrouge (Guinea Hen Cooked in Red Wine)
Yield: Serves 6
Cuisine: French
Ingredients: 2 medium onions, finely chopped; 6 fresh bay leaves or 3 dried bay leaves; 1 bottle red wine: Côtes du Rhône or Côtes de Provence; 1¼ lb small cultivated mushrooms; 1 sprig of summer savory; 2 sprigs of thyme; ¾ cup dried lard fumé or smoked fatty bacon; salt, freshly ground pepper; 4 lb guinea hen, cut in pieces; 2 cloves garlic, finely chopped; 2 tablespoons olive oil; 1 tablespoon all-purpose flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

The slightly gamey-tasting guinea hen is deservedly popular in France. In small country towns you can sometimes find a market stall selling a yellow-fleshed breed, each bird cleaned, trussed and ready for the oven. I remember one stall where the farmer’s wife also displayed a large, colored photograph of her black and white speckled flock pecking happily in her farmyard.