Remove the skin and meat around wing from Guinea Hen, reserve. Season with salt and pepper, and tightly wrap the breast with the bacon. In a medium hot frying add the olive oil and pan sear the bacon wrapped breast on both sides until bacon is crisp. Continue to roast in a 350°F oven for 5 minutes. Set aside and allow to rest. Reheat briefly and serve with the sauce.
In a saucepot heat the oil until smoking over a high heat, and add the reserved Guinea Hen scrap and shallots. Sauté until golden brown, and deglaze with red wine. Reduce until wine has evaporated, and add Veal Demi. Reduce heat and cook until the sauce covers the back of a spoon. Remove from heat, add sage and let it steep for 15-20 min.
Strain, adjust seasoning, reheat and serve.