Grilled Game Hens With Marsala And Rosemary Recipes

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.

GRILLED GAME HENS WITH BLOOD ORANGE AND ROSEMARY

Steps:

• Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
• Refrigerate with breast sides down for 2 hours to marinate.
• Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
• Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
• Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.

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.

TUSCAN GRILLED CORNISH HENS

Steps:

• Sprinkle the Cornish hens with 1 teaspoon salt on each side.
• Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
• When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
• Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
• Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

MARINATED GRILLED GAME HENS

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic, cumin, cinnamon, salt and pepper; add the hens. Seal bag and turn to coat. Cover and refrigerate for several hours or overnight, turning once. , Drain and discard marinade. Grill hens, covered, over medium heat for 20-25 minutes or until a thermometer reads 180°, turning occasionally.

GRILLED CORNISH GAME HENS

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
• Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
• Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
• Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

GRILLED MEDITERRANEAN CORNISH GAME HENS

Steps:

• Mix spices in a small bowl.
• Rub all over hens and grill immediately, or cover airtight and refrigerate up to 24 hours.
• Heat barbecue grill.
• Place hens, skin side down, 4 to 6 inches above heat source.
• Grill 20 to 30 minutes, turning once, until meat is opaque near the bone and juices run clear when thigh is pierced.
• Serve with lemon wedges.
• Enjoy!

CORNISH GAME HENS WITH ROSEMARY

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the inside cavity of each game hen with salt and pepper. Insert one slice of prosciutto, two sprigs of rosemary and one crushed whole clove of garlic inside each bird. Truss the birds with string and sprinkle with salt and pepper.
• Pour the melted butter into a metal baking dish and turn the trussed birds in it to coat well. Arrange the birds on their backs and scatter the giblets around them. Place the baking dish on the stove and bring the butter to the sizzling point.
• Place the dish in the oven and bake 15 minutes.
• Turn the hens on their sides and bake 15 minutes longer, basting occasionally.
• Turn the hens to the opposite side and continue baking, basting occasionally, about 10 minutes longer.
• Arrange the hens on their backs and bake 5 minutes longer, basting often.
• Remove the birds to a serving dish. Pour most of the fat from the pan. Add the chicken broth, place the pan on the stove and stir to dissolve the brown particles that cling to the bottom of the pan. Untruss the birds. Pour the sauce over the birds and serve them hot or cold.

GRILLED GAME HENS WITH MOROCCAN SPICES

Steps:

• Remove and dicard the fat just inside the body cavities of the game hens. Remove any packages of giblets. Rinse the hens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Cut each game hen lenghtwise in half with poultry shears. Place birds in a large, deep nonreactive bowl or baking dish and set aside while you make the marinade.
• Combine the onion, parsley, cilantro, lemon juice, oil, salt, cumin, paprika, ginger and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens, turning them to thoroughly coat. Cover and let marinade in the refrigerate for 1 to 8 hours, (the longer the better) turning the birds occasionally.
• Preheat the grill, one area for high heat and another area for medium heat.
• When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill 3-5 minutes and then move to medium heat for another 5-7 minutes Using tongs turn the hens over (skin side up) and onto the high heat area and cook 3-5 minutes and then move over to the medium heat and continue cooking for 5-7 minutes or until juices run clear.
• Transfer the hens to serving plates and serve immediately, garnished with lemon wedges.

MUSTARD- AND ROSEMARY-ROASTED GAME HENS

Steps:

• Preheat oven to 375°F. combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper. Place 1 large rosemary sprig in cavity of each hen if desired. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if hens are browning too quickly). Let stand 5 minutes and serve.

GRILLED GAME HENS WITH BLOOD ORANGE AND ROSEMARY

Steps:

• Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
• Refrigerate with breast sides down for 2 hours to marinate.
• Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
• Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
• Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.

CORNISH GAME HENS WITH GARLIC & ROSEMARY

Steps:

• Preheat oven to 450°F (230°C). Rub hens with 1 tbsp of olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig of rosemary in each cavity. Arrange in a large roasting pan and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temp to 350°F (175°C). In mixing bowl combine wine, broth and 2 tbsp of olive oil and pour over hens. Continue roasting about 25 minutes or longer (I cooked total 1 hr 15 min), until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to platter, pouring cavity juices into the roasting pan. Tent hens to keep warm with tin foil. Transfer pan juices and garlic cloves to saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. (I mashed garlic). Cut hens in half lengthwise and arrange on plates. Spoon garlic sauce around hens. Garnish with rosemary and serve.

GRILLED HERBED CORNISH GAME HENS

Steps:

• Heat a grill to high. Remove the backbone of each hen. Turn the hens skin side up and press on the breast bone to flatten. If desired you can cut through the breast to half the hens. Rinse each hen and dry.
• Spread the hens out flat on a large shallow baking sheet and sprinkle both sides with salt and pepper. Bend the wings under the breasts to protect them from burning.
• Pour 1/4 cup of the olive oil into a small bowl and add the garlic, a generous amount of pepper, and all but 1 teaspoon each of the thyme and rosemary. Brush the hens liberally on both sides with the seasoned oil and more pepper.
• Grill the hens skin side down, uncovered, until the skin develops nice grill marks (rotate a quarter turn after first 3 minutes to create a crosshatch pattern). Turn the hens over and sear on the second side, again uncovered for about 4 minutes. Sprinkle the skin side with the reserved herbs and salt, reduce the heat and close the lid. If using a charcoal grill, move to side of coals to cook indirectly. Cook until the hens are tender and the skin is crisp and golden. A instant-read thermometer inserted into the thick part of the thigh should read 180 degrees, 10 to 15 minutes.
• Put the hens on a large serving platter. Whisk together the remaining 1/4 cup oil and the lemon juice. Serve the hens drizzled with the lemon oil. Serve immediately.

GRILLED CORNISH HENS WITH MARJORAM AND GARLIC

Steps:

• Split the hens down the back. Wipe them dry with paper towels and squeeze the juice of one of the lemons over the hens. Sprinkle them with oil and pepper and marinate for two hours or overnight.
• Preheat coals.
• Meanwhile, bring the hens to room temperature if they have been refrigerated overnight. Simmer the garlic in water to cover for 20 minutes or until tender.
• Mash the garlic into a puree with a fork. Chop the marjoram and add, with the juice of the remaining lemon, to puree. Season to taste with salt and pepper and set aside.
• Season the hens to taste with salt and grill until cooked. Cool slightly and spread with the garlic puree. Serve hot or cold.

GRILLED GAME HEN WITH MOROCCAN SPICES

Steps:

• Prepare barbecue (medium-high heat). Stir curry powder, coriander, cumin and cayenne in heavy small skillet over medium-low heat until fragrant, about 1 minute. Remove from heat. Add garlic to skillet; mix into spices.
• Using fingertips, loosen skin of game hen pieces. Rub spice paste onto meat under skin. Sprinkle outside of pieces with salt and pepper.
• Place hen pieces on grill. Cover with foil and grill 10 minutes. Uncover; turn pieces over. Cover and continue to grill until golden brown, cooked through and juices run clear when hen is pierced with small knife, turning occasionally, about 10 minutes for breast pieces and 15 minutes for leg-thigh pieces. Serve hot or at room temperature.

GRILLED GAME HENS WITH CITRUS, GINGER, AND SOY

Steps:

• Grate the outer layer of peel from the orange and the lemon; juice half the lemon, and place all marinade ingredients in a food processor and blend until smooth.
• Butterfly the game hens: cut out the backbone with sharp kitchen shears, turn the hen over (breast up) and bend the breast backward where it attaches to the breastbone; place your thumbs on either side of the breastbone and press down while pulling up on the outer sides of the breast with your fingers (I find this difficult--I just take the heels of my hands and smash it).
• Place hens in a plastic bag with the marinade, force out excess air, seal tight and leave in the refrigerator overnight.
• Set up grill for indirect cooking. Remove hens from marinade and grill, covered, for about 30 minutes or until breast meat registers 165-170F on an instant-read thermometer (mine took about 45 minutes).

CORNISH GAME HENS WITH MUSTARD AND ROSEMARY

Steps:

• Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
• Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
• Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
• Arrange watercress on large platter. Arrange hens atop. Serve with sauce.

GRILLED GAME HENS WITH MARSALA AND ROSEMARY

Steps:

• 1. Mix together marsala, garlic, rosemary, salt and pepper. Whisk in olive oil and set aside. 2. Prepare game hens by dividing in half and removing back bone. 3. Place game hens in resealable plastic bag, pour marinade over hens. Shake and refrigerate for 3-4 hours or overnight. 4. Remove from marinade 20-30 minutes prior to grilling, shake off excess marinade to prevent flare ups. Discard marinade. 5. Grill breast side down over medium hot grill for 4-5 minutes. Flip to other side and move to cooler part of grill until done, another 8-10 minutes. Meat thermometer should read 160 degrees F when inserted in breast or meat should be opaque to the breast bone with nicked with a small knife.