Guinea Fowl Supreme is a very special dinner for very special guests during this very festive time of the year! I have made this dinner many times over the years and we enjoy it each time we have it. Perfect for holiday entertaining.
Ingredients
- 1 whole ginea hen, supremed about 2 lbs
- safflower oil
- kosher salt and freshly ground black pepper
- 4 slices smoked bacon
- 1 head savoy cabbage finely sliced, about 3 cups
- 1 tbsp unsalted butter
- 1/2 lb double smoked bacon cut into lardons
- 1/2 medium onion thinly sliced
- 1/2 tsp caraway seeds
- kosher salt and freshly ground black pepper
- 1 recipe Juniper Berry Game Sauce
- 1 recipe Glazed Shallots
Instructions
Gather all ingredients before starting the recipe
- Prepare Juniper Berry Sauce and set aside until ready to serve.
- Prepare Glazed Shallots and set aside until ready to serve.
Prepare Savoy Cabbage
- Slice 1 head savoy cabbage into thin slices. You should have about 3 cups.
- Heat 1 tbsp unsalted butter in a medium skillet over medium high heat, When the butter has melted, add 1/2 lb double smoked bacon cut into lardons and sauté until the bacon starts to brown, about 4-5 minutes.
- Add 1/2 medium onion, thinly sliced, and stir to combine. Sauté for another 3-4 minutes, or until the onion becomes translucent. Add 1/2 tsp caraway seeds, 1 head savoy cabbage, thinly sliced and season with kosher salt and freshly ground black pepper. Toss to combine.
- Reduce heat to medium, cover with a lid and sauté cabbage until the cabbage begins to soften, about 5-6 minutes.
- Remove from heat and set aside until ready to serve.
- Supreme a guinea hen yielding 2 legs and 2 breasts. Discard remaining bones.
- Season the hen with kosher salt and freshly ground black pepper and rub all sides with a bit of safflower oil . Set aside for at least an hour before cooking.
- Pre heat oven to 400℉
- Heat a medium sized non-stick skillet with deep sides over medium high heat. Add guinea hen pieces, skin side down, a sear for 2-3 minutes on each side, or until the skin is golden. Remove the hen from pan and set aside until they are cool enough to handle.
- Cut and stretch 4 slices smoked bacon to a size that will cover the guinea hen slices. You want to stretch the bacon to make it thinner so that it will crisp in the oven while the guinea hen is roasting. Wrap the hen in bacon slices and return to the pan, skin side up.
- Transfer hen to a preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 165℉.
- Remove from oven and rest for 10 minutes before serving.
Author Notes
See my post What is 'Supreme' of Chicken and how to make it...It provides detailed instructions on how to carve a supreme of fowl, whether chicken or guinea hen, all fowl is the same. Even I have to look at this video each time to remind me of the technique.
