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Find a Business or PersonGAME HENS
BAKED CORNISH GAME HENSWash hens and pat dry; place in aluminum foil enough to wrap each hen separately. Stuff each hen with slice onion, orange, and celery. Melt butter until soft. Pat each hen with butter and sprinkle each with parsley flakes and Mrs. Dash's spices. Pour 1/4 cup of wine in each hen and wrap in foil. Bake in 350 degree oven for one hour, or until done. Open foil last 10 minutes to brown. Serve with rice or stuffing. |
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BRAISED GAME HENS IN A SWEET AND SOUR SAUCEWash and pat hens dry; remove innards and cut off wing tips. With a skewer, poke holes all over each hen. Tie legs together with string. To prepare the marinade: Mix marinade ingredients in a non-reactive bowl; add hens, tossing them to coat. Cover and refrigerate for at least eight hours. During this period, turn hens in the marinade several times. Remove hens from the refrigerator two hours before cooking. Set aside. To cook the hens: In a flame-proof lidded casserole, large enough to hold all the hens, heat oil and saute oils slowly for about 45 minutes, or until golden brown and almost caramelized; stir often, especially toward the end. Add hens to casserole and sprinkle with salt and pepper; pour marinade and stock over hens. Bring to a boil and immediately reduce heat to low; cover hens tightly with a double layer of aluminum foil, place lid on casserole and simmer gently for 30 minutes. Preheat oven to 400 degrees. Remove hens from casserole, reserving stock; brush off onions that cling to them and place hens |
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DEVILED BIRDSCut the meat fine. Add mixture and heat well in fry pan. |
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FESTIVAL GAME HENSRub the birds good with olive oil. Salt and pepper to taste. Sprinkle lightly with sage and rosemary, inside and out. Add just a little dash of cider vinegar to the cavity. Place quartered apple or orange in cavity. Wrap good with heavy foil. Place over medium coals in barbecue, cover and cook for 1-1 1/2 hours. Serve right in the foil. This next recipe for chicken is best cooked in a Dutch oven over coals, but it is just as good when cooked in your kitchen at home . . . well almost. This one's taste reminded me of good Cioppino so that's why I named it: |
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GAME HEN DINNER FOR TWOCut game hen in half through back and breast. Brown hen and onions well in butter, uncovered, about 15 minutes. Lift out bird and onions and set aside. Stir broth into pan and boil on high until reduced to 1/3 cup. Blend in wine, mustard and basil. Return hen and onions to pan. Add carrots. Simmer, covered, 15-20 minutes. Move ingredients to one side of pan. Push spinach into broth and stir until wilted. Serve hen and vegetables with broth. |
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HERBED GAME HENSHeat oven to 350 degrees. Dry cavities of hens (do not rub cavities with salt). Mix croutons and olives. Stuff each hen loosely with 1/3 cup stuffing; fasten openings with skewers and lace shut with string. Place hens breast sides up in an ungreased shallow baking pan. Mix lemon juice, vinegar, oil, garlic, thyme and salt; pour on hens. Bake uncovered 2 hours, spooning lemon mixture onto hens every 20 minutes. Place hens on warm platter. Garnish with grape clusters and parsley sprigs. 6 servings. |
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HERBED GAME HENSSplit the garlic clove. Put 1/2 in each hen. Put s spring of each herb in each hen. Rub hens with salad oil. Truss. Bake 1 hour at 350 degrees. Serves 2 to 4. |
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JASON'S ROCK CORNISH GAME HENSSeason hens inside and out with salt and pepper. Stuff each with 1/4 cup stuffing if desired. Place breast up on rack in shallow roasting pan and brush well with butter. Tie leg on each hen with string. Roast uncovered in hot oven, 400 degrees, about 45 minutes or until tender. During last 15 minutes of baking time, baste several times with mixture of consomme and syrup. Serves 4. (Rather than stuffing the hens we prefer serving them on a bed of wild rice.) |
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