Califonia Bountiful
Home | Contact Us


Main Dish

Guinea hens with mandarin orange sauce

Gary Gilligan
Mountain Mandarin Festival, Auburn

Print Recipe

To print this recipe, choose a print size:



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.

Follow us on: Facebook Twitter YouTube Pinterest Pinterest