Guinea Hens are small birds, rarely weighing as much as four pounds, ideal for dinner for four, especially if there's a rather substantial first course like pasta. Because they tend to be dry, guinea fowl are best cooked with a slice of prosciutto (or pancetta, or blanched bacon) draped over to baste the bird with its fat.
This recipe is from Flavors of Tuscany by Nancy Harmon Jenkins
Preparation: Prep:30; Cook: 60 - Medium
Serves 4
* 2 ounces pancetta chopped
* 1 clove garlic, chopped
* 3 sage leaves1 sprig rosemary
* Salt and freshly ground black pepper to taste
* 2 to 3 Ts extra virgin olive oil
* 1(2 1/2-pound) guinea fowl, split in half
* 2 slices prosciutto
* 1/4 cup vin santo or dry sherry
Roasting pan or baking dish large enough to accomodate bird.
PREHEAT the oven to 425 degrees F.
COMBINE the pancetta, garlic, sage, and the leaves of the rosemary and chop until the mixture is very fine. Add a little salt and pepper and combine with 1 T of the oil. Rub the inside of each half bird with this mixture and lay the halves, skin side up, in a roasting pan that will just hold them. Drape a prosciutto slice over the top of each breast and sprinkle with a little more salt and pepper.
ROAST in the preheated oven for 20 minutes, basting with 2 Ts of vin santo every 10 minutes. Then turn the heat down to 350 degrees F. and continue roasting an additional 30 minutes, basting frequently with the juices in the pan. If the juices run clear when the meat is pierced with a fork, the bird is done.
