Name: Guinea Hen Breast, Chanterelles And Polenta
Ingredients: 1 c Slab bacon in 1/4" dice; 1 c Red pearl onions; blanched, peeled; 4 Guinea hen breasts; Salt; to taste; Freshly-ground black pepper; to taste; 1 c Chanterelle mushrooms; cleaned; 1/2 c Dry white wine; 1 c Roast game or chicken stock; see * Note 1; 3 tb Unsalted butter; 2 tb Fresh tarragon; 1 Recipe Soft Herbed Polenta; see * Note 2

The stakes in the current conflict over sex are more critical, more central, and more essential than in any controversy the church has ever known. This is a momentous statement, but I make it soberly, without exaggeration. Conflict over sex these days is not just challenging tradition, orthodoxy, and respect for authority in areas such as ordination, marriage, and gender roles. And it does not just affect critically important decisions like the sanctity of human life, the authority and trustworthiness of Scripture, the Trinity and the incarnation of Christ. Rather, war over sex among Christians is now raging over absolutely essential matters of faith without which no one can be a Christian in the first place – matters such as sin, salvation, the gospel and the identity of God Himself (Daniel Heimbach).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Mike03	4	servings

INGREDIENTS

1	c	Slab bacon in 1/4" dice
1	c	Red pearl onions; blanched, peeled
4		Guinea hen breasts
		Salt; to taste
		Freshly-ground black pepper; to taste
1	c	Chanterelle mushrooms; cleaned
1/2	c	Dry white wine
1	c	Roast game or chicken stock; see * Note 1
3	tb	Unsalted butter
2	tb	Fresh tarragon
1		Recipe Soft Herbed Polenta; see * Note 2

INSTRUCTIONS

* Note 1: Roast game or chicken stock is made by using game bird or chicken
bones that have been roasted in an oven, (along with the appropriate stock
vegetables) until richly browned, before a standard stock making recipe is
followed.
* Note 2: See the "Soft Herbed Polenta" recipe which is included in this
collection.
Begin the Soft Herbed Polenta recipe as you start to make the guinea hens.
Preheat an oven to 375 degrees. Heat a saute pan over medium heat. Add the
bacon cubes and cook until evenly browned. Remove the bacon and reserve on
paper towels, leaving the bacon fat in the skillet. Saute the pearl onions
in the fat over moderate heat for about 3 minutes, until they begin to
caramelize. Being careful not to let them burn, reduce the heat and
continue to saute another 4 to 5 minutes, or until the onions begin to
soften. Remove the onions and reserve. Season the guinea hen breasts with
salt and pepper and saute in the skillet that the bacon and onions had been
browned in, adding some olive oil if necessary. Cook over medium-high heat
until brown on both sides, about 6 to 8 minutes total. Remove the hen from
the pan, place in a small roasting pan and into the oven for 8 to10 minutes
to continue cooking while the remainder of the dish is finished. Pour off
any excess fat from the saute pan and add the mushrooms. Cook the
chanterelles for 3 to 4 minutes, return the onions to the pan, add the
bacon and saute for a moment to combine. Add the wine and allow to reduce
for 1 minute. Add the stock to the pan and bring to a boil. Reduce the heat
to a simmer, return the hens to the pan to braise for a few minutes with
the mushrooms, onions and bacon. When the liquid has reduced by half and
the hens are sufficiently cooked (test by piercing the flesh with a knife
to see if the juices run clear) add the butter and swirl in to combine. Add
the tarragon and serve on a bed of herbed polenta. This recipe yields 4
servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B06)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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