Cornish Game Hens With Raisin Sauce Recipes

CORNISH HEN WITH TART CHERRY SAUCE

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.

GRILLED CORNISH GAME HENS WITH JAMAICAN BASTING SAUCE

Steps:

• Basting sauce instructions; In a small bowl, stir together ginger, onions, garlic, orange zest and juice, lime zest and juice, sugar, soy sauce, salt and pepper, cinnamon, and cloves; add the oil. Mix wel and then let stand 10 minutes (or cover and refrigerate up to 2 days).
• About 10 minutes ahead, preheat gas grill or about 1/2 hour ahead, light charcoal briquettes.
• Use poultry shears to or knife to cut hens in half, cutting through the breast and backbones.
• Grill hens, covered over low to medium heat until golden brown, turning as needed to prevent burning; Basting with sauce during grilling; reduce temperature or transfer hens away from direct heat and finish cooking with indirect heat; Grill until no longer pink at the bone, about 40 to 45 minutes (stop basting at least 10 minutes before cooking time is up to avoid contaminating cooked chicken with raw chicken juices). Discard leftover basting sauce.
• To use sauce as marinade; arrange hens in dish, cover with sauce, cover and refrigerate at least 2 hours or up to 24 hours, Grill as directed.

CORNISH GAME HENS WITH GRAPE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Rinse the hens& pat dry inside& outside with paper towel.
• Place hens on a rack in a roasting pan.
• Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
• Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
• While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
• Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
• Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
• Continue to cook& stir until thickened again.
• To serve, pour some of the sauce onto the 2 plates.
• Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
• Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.

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 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.