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Guinea hens with mandarin orange sauce

Recipe by:Gary Gilligan
Mountain Mandarin Festival, Auburn


  • 2 guinea hens
    Salt and pepper, to taste
    4 tsp. citrus garlic pepper oil
    1 beef bouillon cube
    1/2 cup water
  • 2 fresh mandarin oranges
    1 tsp. orange peel
  • 2 tsp. mandarin orange syrup


Cut guinea hens in half, season on both sides with salt and pepper. Heat citrus garlic pepper oil in an oven-proof skillet. Brown guinea hens on both sides in hot oil. Remove hens from pan, leave oil and drippings in pan.

Dissolve bouillon cube in 1/2 water. Peel oranges, cut into slices. Remove white pith from peel, cut peel into thin slices.

In the oven-proof skillet, add bouillon mixture, sliced oranges, mandarin orange syrup and orange peel. Bring to a boil.

Return hens to pan, turning to cover in the mixture. Cover and bake in 350-degree oven for about 1 hour or until hens are done. Baste at least a couple of times during cooking time. A meat thermometer is the best way to tell when your hens are cooked. Garnish with more fresh orange slices and peel.

Serve with rice or wild rice dressing.

Califonia Bountiful