Bakedgamehens Recipes

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

HERB-ROASTED GAME HENS

Steps:

• Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.

BAKED CORNISH GAME HENS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
• Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
• Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

CORNISH HENS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
• Pack the cavities of the hens with the cornbread stuffing.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
• Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
• Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
• Yield: 2 servings

GRILLED GAME HENS

Steps:

• Place hens in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half into bag; add the hens. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from hens. Place hens in a 13x9-in. disposable aluminum pan. Pour reserved marinade over hens; cover pan. , Grill, covered, over medium-hot heat for 35-40 minutes or until a thermometer reads 180° and meat juices run clear, basting frequently. Place hens directly over heat for the last 3-4 minutes of cooking time, turning once.

GARLIC & ROSEMARY CORNISH GAME HENS

Steps:

• Heat oven to 450.
• Rinse and pat dry game hens.
• Season cavities lightly with salt& pepper.
• Cut lemon into 4 wedges.
• Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.
• Season outside of hen lightly with salt& pepper.
• Place hens in pan placing peeled garlic around all.
• Roast hens for appx 25 minutes at 450.
• Reduce temp to 350 and pour wine, broth and remaining oil over hens.
• Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.
• Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).
• Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.
• The 4-8 servings is that you can cut the hens in half to double the servings.
• This goes very well with a light salad and rice pilaf (and of course a glass of wine).

BAKED CORNISH GAME HENS

Steps:

• Rub hens with butter.
• Combine other ingredients and use to baste hens.
• Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes.

HERB-ROASTED CORNISH GAME HENS

Steps:

• Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.
• Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.
• Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.
• Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.
• Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!