Stuffed Guinea Hen

Directions

• To prepare the hens
• Remove the dark meat from the legs and chop it very finely.
• Lay the main part of each bird flat, skin-side down. There will be a rough rectangle of skin with the two breasts and their smaller fillets attached at the top.
• Remove one small fillet and lay it between the breasts to fill the indentation.
• Use the other to fill any other gaps. Lay a piece of plastic over top, and pound the whole flat.
• Remove the plastic. Push the meat around a little, if you need to, to achieve and even square of white meat, roughly centered on the skin.
• Season the hens with salt, and pepper.
• To make the stuffing
• Heat 3 tablespoons of the butter, and saute the onion until soft.
• Add the garlic and saute for 1 minute more. Remove the onion mixture to a bowl.
• Heat the remaining butter in the pan, and toast the bread crumbs. Add them to the onions.
• Stir in the figs, Cognac, and thyme.
• Season the mixture with salt, and pepper.
• Preheat the oven to 325 degrees F.
• Lay the prosciutto slices, slightly overlapping, on a piece of foil.
• Lay 1 bird on top, and season with salt, and pepper.
• Spread over the half the stuffing, and then roll into a log.
• Wrap in foil, twisting the ends to make a tight cylinder.
• Repeat with the other hen. Bake 30 minutes. Remove the foil, and return to the oven 10 minutes longer. Remove.
• Let rest 10 minutes before slicing to serve with Watercress Salad.
• Watercress Salad
• In a medium bowl, toss the greens with the oil, vinegar, salt, and pepper, to taste. Arrange on a serving platter and scatter over the almonds and grapes. Serve.