Cornish Game Hens Recipes
Cornish game hens are delicious fixed just about any way. The first recipe prepares them with vegetables which is great. The second recipe uses pancetta and red wine which is different and is also delicious.
Vegetables and Cornish Game Hens Recipe
Fresh vegetables baked with Cornish game hens are delicious. Most people like Cornish game hens and this is a great way to prepare them. The recipe is easy.
- 2 Cornish game hens split lengthwise.
- 3 tablespoons lemon juice
- 3 tablespoons olive oil (you can use salad oil)
- 2 teaspoon crumbled dry rosemary
- 1 minced clove of garlic
- 4 shallots, unpeeled
- 16 to 20 baby carrots
- 6 to 8 small red thin skinned potatoes, sliced ¼ inch thick
- Lemon wedges
- Italian parsley
Place game hens, skin sides up, down center of a shallow rimmed 10 by 15 inch baking pan. Mix lemon juice, oil, rosemary and garlic and pour over the game hens. Cut shallots in half lengthwise. Arrange them cut side down, carrots and potatoes in a single layer around the game hens.
Bake uncovered in a 450 degree oven until meat near the thighbone is n longer pink when checked and the vegetables are tender (35 to 430 minutes). Garnish with lemon and parsley.
Cornish Game Hens in Chianti
Pancetta which is an Italian style nutmeg flavored bacon compliment these Cornish game hens that are simmered in red wine. Polenta goes great with this entrée.
- 2 Cornish game hens split lengthwise
- White pepper
- 2 tablespoons butter or margarine
- 1 tablespoon olive oil
- 2 slices pancetta or bacon that is coarsely chopped
- 1 clove minced garlic
- ½ teaspoon dry marjoram
- 1 tablespoon tomato paste
- 1 ¼ cup Chianti or other dry red wine
- 1 tablespoon flour
- Chopped parsley
Season game hens with white pepper to taste. In a wide deep frying pan melt 1 tablespoon of the butter with the oil over medium heat. Add pancetta and cook stirring often until it is lightly browned. With a slotted spoon remove the pancetta and reserve the dripping in the pan, drain and set aside.
Add game hens to pan and brown over medium high heat. Spoon off and discard most of the fat. Stir in garlic, marjoram and tomato paste, add wine. Bring to a boil and reduce heat, cover and simmer until neat near the thighbone is no longer pink (25 minutes). Meanwhile, blend remaining 1 tablespoon butter with flour and set aside.
Take the game hens out and reserve liquid in the pan, and transfer to a shallow ovenproof casserole, sprinkle with pancetta. Keep warm in a 350 degree oven while preparing the sauce. Bring liquid in pan to a boil over high heat, stirring often. Blend in butter mixture a little at a time, stirring constantly with a whisk, until sauce is thickened and shiny. Pour over game hens, sprinkle with parsley and serve.