Blueberry Stuffed Cornish Hens Autumn Fruit Cornish Hens
Baked Cornish Hens Baked Cornish Game Hens Ancho-Rubbed Game
Hen Cornish Hens - Grape Cognac Sauce
Blueberry Stuffed Cornish Hens
8 Cornish Hens, thawed Salt and pepper
1/4 cup Oil
2/4 cup Lemon juice
3/4 cup Angostura Bitters 4 cup Fresh blueberries 4 tsp
Sugar
4/2 cup Butter or margarine 8 small Bay leaves
Sprinkle game hens inside and out with salt and pepper. Mix
oil, lemon juice and Angostura Bitters and brush game hens
with mixture inside and out. Fill each bird with 1/2 cup
blueberries and 1/2 tsp sugar. Sew or skewer opening and
place on a shallow pan. Spread soft butter over breasts of
birds and place bay leaf on butter. Roast in a preheated
350F oven for 1 hr or til leg is easily moved. Serves 8
Autumn Fruit Cornish Hens
8 Cornish game hens (~1 lb. ea) 12 large Garlic cloves,
peeled & finely minced 4 Tbsp Oregano, dried Salt (to taste)
Pepper (to taste) 1 cup Red wine vinegar
5/2 cup Olive oil 1 cup Prunes, pitted 1 cup Apricots,
dried 1 cup Green olives, pitted
6/2 cup Capers (plus a bit of the juice) 8 Bay leaves 1
cup Brown sugar 1 cup White wine, dry 4 Tbsp Italian
parsley (chopped)
Serves 8 Clean hens well under cold water. Pat dry. In a
large bowl, combine hens, garlic, oregano, salt, pepper,
vinegar, oil, prunes, apricots, olives, capers (with juice)
and bay leaves. Cover and refrigerate overnight to marinate.
Preheat oven to 350F. Arrange game hens in shallow roasting
pans. Spoon all the marinade over the hens. Sprinkle evenly
with brown sugar and pour wine around them. Bake for 1 to
1.25 hrs, basting frequently til golden. Juice should look
clear when thigh is pricked with a fork. Transfer hens,
fruit, olives and capers to a serving platter. Moisten with
pan juices and sprinkle with parsley. Pass remaining pan
juices in a sauce boat.
Baked Cornish Hens
4 Cornish game hens
7/2 cup Butter 2 Tbsp Lemon juice 1 tsp Rosemary 2 Cloves
garlic, pressed
Rub hens with butter. Combine other ingreds and use to baste
hens. Bake at 350F for 1 hr, basting with lemon mixture
every 10 min. If serving with rice, spoon remaining lemon
mixture over rice. Serves 4
Baked Cornish Game Hens
6 Whole Cornish game hens 1 med Onion, chopped 1 Celery
stalks, chopped
8/2 Green peppers, chopped 8 oz Mushrooms, chopped 1 Whole
garlic clove, Minced 2 Tbsp Fresh basil, minced 1 tsp
Oregano 2 Tbsp Fresh parsley
9/4 cup Butter, melted
Stir 1/2 cup melted butter with onion, celery, green pepper,
mushrooms, garlic, and herbs. Season hens inside and out
with salt and pepper. Stuff bird with equal amounts of the
vegetable mix. Place birds in baking dish, breast side up.
Drizzle with remaining 1/4 cup butter. Cover and bake 1.5
hrs @ 325F. Brown at 500F Serves 6
Ancho-Rubbed Game Hen
Serving Size : 2 6 ancho chilies, dried 8 cups boiling water
2 tablespoons garlic, minced
10/2 teaspoon salt 2 tablespoons cilantro, minced 2 cups
cornmeal 2 tablespoons curry powder 2 tablespoons cumin,
ground salt and pepper 2 Rock Cornish game hens breast,
skinned and boned 1 cup olive oil
Preheat the oven to 400F. Place the ancho chilis in a large
bowl, cover them with the boiling water, and soak them for
30 min to overnight. Drain the chilis well, then remove and
discard the seed and stems. Place the chilis in a blender
with the garlic, salt, and cilantro. Puree and set aside.
Combine the cornmeal, curry powder, cumin, salt, and pepper
and spread in a jelly-roll pan. Spread the hen breasts
generously and evenly with the chili puree, then dredge them
in the seasoned cornmeal. Place a large saute pan or skillet
over high heat, add the oil and heat til it begins to smoke.
Add the hen breasts and cook 2-3 min, or til the topping is
crisp. Turn the breasts, cook the other side til crisp, then
transfer the breasts to the preheated oven to cook another 5
min, or til opaque throughout.
- - - - - - - - - - - - - - - - - - Per serving: 1519
Calories; 113g Fat (66% calories from fat); 14g Protein;
117g Carbohydrate; 0mg Cholesterol; 584mg Sodium NOTES:
Chicken Breasts may be used. Bake the chicken breasts an
additional 10 min.
Cornish Hens - Grape Cognac Sauce
8 Cornish hens Salt pepper Soda
1/2 cup finely chopped ham
2/2 cup (1 stick) butter 1 cup finely chopped onions
3/2 cup finely chopped celery
4/2 lb. mushrooms, sliced 3 cup soft white bread crumbs or
Pepperidge Farm herb stuffing 1 cup finely chopped
parsley 1 tsp white pepper
5/2 cup cognac
Wash and dry hens; rub cavities with equal parts of salt,
pepper, and soda. In a heavy skillet, saute ham 3-4 min in 1
Tbsp butter. Remove ham and set aside. Add 3 Tbsp butter and
saute onion with celery for 10 min. Add mushrooms and cook
an additional 10 min. Remove from fire and mix in bread
crumbs, ham, parsley, and white pepper. Add cognac to
moisten. Stuff birds, coat with remaining softened butter,
salt, and pepper lightly and place in a shallow roasting
pan. Sprinkle hens with 1/4 cup cognac and bake @350F for 45
mins, brushing frequently with pan drippings and remaining
cognac. Transfer hens, halved if desired, to a heated
serving dish and keep warm while preparing sauce.
Sauce: 2 lb. seedless grapes, halved 1 cup consomme 2
Tbsp butter
6/2 cup cognac Salt Pepper
To pan drippings, add grapes, consomme, butter, cognac,
salt, pepper & simmer til thoroughly heated. Serve over hens
or in separate sauceboat.
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