Cornish Game Hens With Madeira And Cream Sauce Recipes

CORNISH GAME HENS WITH MADEIRA AND CREAM SAUCE

Steps:

• Remove broiler pan and put chicken stock in it.
• Preheat the broiler.
• Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
• The hens will be done when juices run clear or yellow.
• Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
• Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
• Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
• Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
• Take hens out of oven and serve with the sauce drizzled over it.

GAME HENS WITH MADEIRA AND WILD MUSHROOMS

Steps:

• Bring 1 cup chicken stock to simmer in small saucepan. Remove from heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving mushrooms and liquid separately.
• Position rack in bottom third of oven; preheat to 400°F. Rub 1 tablespoon butter over outside of each game hen. Place in roasting pan. Sprinkle with salt and pepper. Roast until juices run clear when thickest part of thigh is pierced, about 55 minutes.
• Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom liquid, leaving any sediment at bottom of bowl. Add beef stock, Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to thin sauce consistency, about 25 minutes. Stir in reserved mushrooms. Season with salt and pepper.
• Serve hens with mushroom sauce.

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

CORNISH GAME HENS WITH ORANGE SAUCE

Steps:

• Preheat oven to 500°F.
• Prepare hens by rubbing mixture of salt and pepper into skin liberally.
• Place on cookie sheet, breast side up.
• Roast for 15 minutes at 500°F.
• Remove from oven and turn breast down; pour 1 1/2 cups water over hens.
• Turn oven down to 425°F and continue to cook for 1/2 hour.
• Meanwhile, use a zester to obtain orange peel without cutting into pith of fruit.
• Slice oranges in half and squeeze juice.
• Place juice in saucepan with zest and heat thoroughly (do not boil).
• Remove hens from oven and turn breast-side up and continue cooking for additional 1/2 hour (total cooking time is 1 hour 15 minutes).
• Blend cornstarch with orange juice/zest mixture and heat to thicken, stirring constantly.
• To serve: Place hen on plate and pour sauce over. Sprinkle with additional orange zest and parsley.

CORNISH GAME HENS WITH RAISIN SAUCE

Steps:

• Stuff hens with prepared stuffing; sprinkle with salt and pepper.
• Place trivet or crumpled piece of heavy-duty foil in slow cooker, to keep hens from sitting in juices.
• If you're using a deep and narrow crockpot, put Cornish hens in neck-side down.
• In a 1-quart saucepan combine jelly, raisins, butter, lemon juice and allspice.
• Cook over low heat, stirring, until hot and simmering.
• Brush some of the sauce on hens in the crockpot.
• Keep remaining sauce in refrigerator until serving time.
• Cover and cook on LOW for 5 to 7 hours, basting once about an hour before done. Bring remaining sauce to a boil and spoon over hens at serving time.

IRISH CORNISH GAME HENS WITH CABBAGE

Steps:

• Core and thinly slice the cabbage. Rinse the leeks wekk, split in half lengthwise and rinse between the layers to remove hidden dirt. Thinly slice the leeks crosswise, into half circles. Cut your Cornish Hen and rub with the global gourmet herb seasoning.
• Slice the bacon into 1/3" pieces. In a large skillet, fry the b acon until crisp. Drain on paper towls, leaving 2 Tbs rendered bacon fat in the pan and reserving any poured off fat.
• Over medium high heat, brown the hen peices on all sides. Reduce the heat to low and continue to cook the pieces until almost done, just slightly pink in the center. Remove the pan and set aside.
• In the same pan, fry the leeks for a minute or so until they begin to soften. Add the cabbage and 3 thyme sprigs and cook just until the cabbage starts to soften, adding more bacon fat if needed. Add the vermouth and cook 1 minute. Stir in the cream and nutmeg. Place the hen pieces on top. Bring the mixture to a boil. Cover and simmer 10-15 minutes, too cook the hen through and to blend the flavors.
• Just before serving, season the cabbage with salt and pepper to taste, and stir in the vinegar, adding more as needed to perk up the flavors. Arrange the hen pieces on top of the cabbage. Sprinkle with bacon and the remaining 3 sprigs of thyme.

CORNISH GAME HENS WITH APRICOT SAUCE

Steps:

• Preheat oven to 450. Using kitchen twine, tie hens legs together; tuck wing tips underneath. Rub hens with a total of 1 tablespoon oil and 3/4 teaspoon thyme. Season with salt and pepper. Place hens, breast side up, on a rimmed baking sheet. Roast until an instant-read thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165, 35 to 40 minutes. Transfer to a platter. Cover loosely with aluminum foil; let rest 5 to 10 minutes.
• While hens are roasting, make sauce: In a large skillet with a lid, heat remaining oil over medium; add onion and garlic, and cook until soft, 3 to 5 minutes. Add wine, and simmer until reduced by half, 3 to 5 minutes. Add broth, cream, honey, lemon juice, and apricots; raise heat to high, and boil until mixture (including solids) is reduced to 2 cups, 12 to 15 minutes. Pour through a fine-mesh sieve, pressing solids to extract as much liquid as possible. Discard solids. Return sauce to skillet; season with salt and pepper. Cover and keep warm.
• Meanwhile, prepare couscous according to package instructions. Add remaining thyme, and season with salt and pepper; fluff with a fork. Halve hens; serve with couscous and sauce.