cornish game hens…
This is a recipe I made first for Christmas dinner with some friends as an experiment, fully prepared to order pizza if it flopped. It not only didn’t flop but it became a special occasion favorite… and a fun and easy meal to make. Not sure about the nutrition info, and I know game hens are high calorie, but it’s a nice treat. Tonight I’m making it for some friends and hope it turns out great — first go-round I bought some Tyson hens from a butcher, the second, I bought hens from the AFA commissary, and this time I bought some pre-thawed (YES!) hens from Whole Foods. I love that place. We also found that a great wine pairing is a 2001 Bordeaux from Chateau La Papeterie in Montagne-Saint-Emilion.
So courtesy of the December/January 2010 Taste of Home Magazine, I’m showing off this recipe again.
berry-port game hens
1 large orange
2 Cornish game hens
1/2 tsp salt (will be using Nu-salt)
1/2 tsp pepper
1 cup ruby port wine or grape juice
1/4 c seedless strawberry jam
5 tsp stone-ground mustard
Finely grate the orange peel to measure 1 tsp. Cut orange in half widthwise; cut a thin slice from each half, quarter slices and set aside. Juice the orange to measure 1/4 cup.
Loosen the skin around hen breasts and thighs and place orange slices under the skin.
Place hens in greased 13×9 baking dish and sprinkle with salt and pepper. Bake uncovered at 350 for 40 minutes.
In a small saucepan, combine wine/juice, jam, and orange juice. Bring to a boil before reducing heat and simmering uncovered for 6-8 minutes until slightly thickened. Stir in mustard and orange peel. Set aside 1/2 cup sauce for serving; brush remaining sauce on hens. Bake 10-20 minutes longer, basting with pan juices. Warm reserved sauce and serve with hens.