Guinea Hen With Juniper Berries
|Guinea hens||2 , cut in half|
|Orange||1 (Use Juice And Thinly Pared Rind)|
|Juniper berries||6 , bruised|
|Dubonnet||125 Milliliter (1/2 Cup)|
Melt the butter in a large frying pan over low heat.
Add the guinea hens and cook them gently, turning occasionally, for 15 minutes.
Add the orange rind, juniper berries and seasoning and continue frying gently for another 15 minutes until the birds are browned.
Pour in the orange juice, scrape and stir to mix and bring to a simmer.
Cover the pan and simmer very gently for 20 to 30 minutes or until the birds are cooked.
Test by piercing the thighs with the point of a knife.
If the juices run clear, the birds are cooked.
Lift out the birds and set aside on a plate.
Remove the orange peel and juniper berries if desired.
Pour the Dubonnet into the pan.
Increase the heat and stir, scraping the bottom of the pan.
Simmer the sauce for 30 seconds.
Return the birds to the pan, baste with the sauce and simmer for 30 seconds or until hot.