Cornish Game Hen With Raspberry Red Wine Sauce Recipes

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CORNISH GAME HENS WITH RASPBERRY SAUCE



Cornish Game Hens With Raspberry Sauce image

Make and share this Cornish Game Hens With Raspberry Sauce recipe from Food.com.

Provided by lik2fish

Categories     Poultry

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

4 whole Cornish hens
1 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon cinnamon
1 cup raspberries
1/4 cup soy sauce
1 teaspoon garlic powder
1 cup water

Steps:

  • Season hens by rubbing mixture of spices on skin.
  • Roast on rack in pan at 350 degrees Fahrenheit for 30 minutes.
  • Combine raspberries, soy sauce and garlic powder to baste hens.
  • Add water to pan; cover with foil.
  • Bake for 45 minutes to one hour more. Drain liquid.
  • Reduce juices; baste again before serving.

Nutrition Facts : Calories 310.3, Fat 8.3, SaturatedFat 2.1, Cholesterol 217.5, Sodium 1752.9, Carbohydrate 5.9, Fiber 2.5, Sugar 1.7, Protein 50.4

CORNISH GAME HEN WITH RASPBERRY-RED WINE SAUCE



Cornish Game Hen with Raspberry-Red Wine Sauce image

Categories     Roast     Kid-Friendly     Quick & Easy     Raspberry     Red Wine     Fall     Bon Appétit     Small Plates

Yield Serves 2

Number Of Ingredients 9

1 1 1/2- to 1 3/4-pound Cornish game hen, halved
1 teaspoon dried thyme
2 tablespoons olive oil
4 shallots, chopped
2 cups canned low-salt chicken broth
2/3 cup dry red wine
2/3 cup frozen raspberries
2 teaspoons (or more) sugar
1/4 teaspoon ground allspice

Steps:

  • Preheat oven to 500°F. Sprinkle hen halves with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add hen halves, skin side down, and cook until brown, about 6 minutes per side. Transfer hen halves to baking sheet (do not clean skillet). Roast until juices run clear when thigh is pierced, about 20 minutes.
  • Meanwhile, pour off all but 2 tablespoons fat from skillet. Add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. Strain wine sauce into small bowl. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve hen halves with sauce.

CORNISH GAME HENS WITH CRANBERRY SAUCE



Cornish Game Hens With Cranberry Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 Cornish game hens, with giblets,each about 1 1/4 pounds
2 tablespoons corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 onion, peeled
1/4 cup dry white wine
1 tablespoon honey
2/3 cup fresh or canned chicken broth
1 tablespoon tomato paste
2 cups fresh cranberries
1 tablespoon butter

Steps:

  • Preheat the oven to 450 degrees.
  • Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens.
  • Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often.
  • Turn the hens to other side and continue baking 15 minutes, basting often.
  • Turn the hens breast side up and continue baking about 10 minutes, basting often.
  • Transfer the hens to a heated serving platter and cover with foil to keep warm.
  • Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil.
  • Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.

Nutrition Facts : @context http, Calories 834, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 57 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1161 milligrams, Sugar 9 grams, TransFat 0 grams

GRILLED CORNISH HENS WITH RASPBERRY SAUCE



Grilled Cornish Hens With Raspberry Sauce image

Make and share this Grilled Cornish Hens With Raspberry Sauce recipe from Food.com.

Provided by lazyme

Categories     Poultry

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 lbs Cornish hens (2 hens)
1 teaspoon vegetable oil
1 1/2 cups low sodium chicken broth
3/4 cup sliced onion
1/2 cup Burgundy wine or 1/2 cup dry red wine, divided
1 garlic clove, thinly sliced
1 bay leaf
1/4 cup fresh lemon juice
2 tablespoons peeled grated gingerroot
1 garlic clove, minced
vegetable oil cooking spray
1 cup fresh raspberry, divided
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons chopped fresh parsley
2 teaspoons sugar
1/4 teaspoon salt
fresh rosemary sprig (optional)

Steps:

  • Remove giblets and necks from Cornish hens, and set aside.
  • Rinse hens under cold running water, and pat dry.
  • Remove skin, and trim excess fat; split hens in half lengthwise.
  • Set aside.
  • Heat oil in a saucepan over medium-high heat; add giblets and necks.
  • Cook 5 minutes or until very brown.
  • Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 45 minutes.
  • Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids.
  • Set aside broth mixture.
  • Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl.
  • Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.
  • Remove hens from marinade, reserving marinade.
  • Coat grill rack with cooking spray; place hen halves on rack over medium heat.
  • Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
  • Set aside, and keep warm.
  • Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes).
  • Strain and discard seeds; return puree to pan.
  • Combine water and cornstarch; stir well, and add to puree.
  • Bring to a boil, and cook 1 minute, stirring constantly.
  • Remove from heat; stir in parsley, sugar, and salt.
  • Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.

Nutrition Facts : Calories 294.6, Fat 7.7, SaturatedFat 1.8, Cholesterol 154.9, Sodium 291.7, Carbohydrate 13.6, Fiber 2.7, Sugar 5.3, Protein 36.9

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

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.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g

CORNISH HEN WITH TART CHERRY SAUCE



Cornish Hen with Tart Cherry Sauce image

This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.

Provided by Slim Cooker

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h50m

Yield 4

Number Of Ingredients 15

1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon dried rosemary
⅛ teaspoon paprika
5 tablespoons unsalted butter, melted
2 Cornish game hens
½ cup white wine
1 (15 ounce) can tart cherries, drained
1 ½ cups red wine
¼ cup pulp-free orange juice
1 tablespoon packed brown sugar
2 tablespoons unsalted butter
1 tablespoon all-purpose flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
  • Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g

CORNISH GAME HENS WITH SWEET-POTATO RISOTTO AND CRANBERRY SAUCE



Cornish Game Hens with Sweet-Potato Risotto and Cranberry Sauce image

Categories     Cheese     Rice     Bake     High Fiber     Cranberry     Sweet Potato/Yam     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

1 cup sugar
1 cup water
1 cup cranberries
1/4 cup ruby Port
2 Cornish game hens, halved lengthwise
2 tablespoons (1/4 stick) butter
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon minced peeled fresh ginger
2/3 cup arborio rice or medium-grain rice
1/4 cup dry Riesling wine
2/3 cup mascarpone cheese*
1/4 cup walnuts, toasted, chopped
1/4 cup chopped fresh parsley
1 teaspoon grated orange peel

Steps:

  • Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)
  • Preheat oven to 400°F. Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes. Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.
  • Meanwhile, melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.
  • Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle with nuts, parsley and orange peel. Drizzle sauce around risotto.
  • *Italian cream cheese, available at Italian markets and many supermarkets. If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Use 2/3 cup mixture for the recipe.

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