Cook The Book: Braised Guinea Hen Ragù

1. 1

   Heat oven to 300u00b0F.

2. 2

   Season guinea hen generously with salt and pepper.

3. 3

   Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Brown hen pieces, about 5 minutes per side, removing them to a plate as they brown.

4. 4

   Add carrots, celery, onion, garlic, herb, and 1 teaspoon salt to pot. Cook stirring occasionally, until vegetables start to brown, about 10 minutes. Remove from heat. Drain vegetables in a colander, and discard fat from pot.

5. 5

   Return hen and vegetables to pot, then add wine and tomato paste, stirring to dissolve paste. Bring to a simmer, then add 1 cup of water and bring to a simmer. Cover and braise in oven until meat is tender, about 40 minutes. Remove from pot and let cool.

6. 6

   Pull meat from bones in large chunks; discard skin and bones. Puree vegetables with braising liquid in a food processor or blender. Return to pot, along with meat, add remaining 1/2 cup water, and bring to a simmer over low heat. Cover and cook for 30 to 45 minutes more to allow flavors to meld.

7. 7

   Remove from heat and stir in parsley. Serve, or cool and refrigerate for up to 5 days or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.