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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.