I processed the hens yesterday. The meat and flavor seems like a cross between a turkey and a duck. Today I'll pound the breast into cutlets, fill with the forcemeat, roll and probably wrap em up in bacon. I may be too lazy to fire up the Big Green Egg so I may cook on the stove. I'll use the Guinea Hen stock - which came out nice and gelatinous - for a finishing sauce and when making some risotto. I also have some golden beets and trumpet mushrooms on hand. I think I'll need to stop at the wine shop today for a nice bottle of Pinot Noir.