Quail Or Partridge Or Rock Cornish Hens With Raspberry Sauce Recipes

QUAIL OR PARTRIDGE OR ROCK CORNISH HENS WITH RASPBERRY SAUCE

Steps:

• Prepare Rich Brown Stock: In a heavy saucepan, melt butter and stir in carrot, onion and garlic; cook over medium low heat until soft.
• Add bouillon, celery and herbs and simmer, uncovered, until stock is reduced to 1/2 cup, about 1 to 2 hours. Skim surface to remove foam as necessary. Season with salt and pepper to taste and strain through a sieve. Makes 1/2 cup.
• Truss birds with string to hold wings and legs close to the body.
• In a heavy frypan, melt butter and sauté birds over medium high heat until browned on all sides. Place birds in a large casserole dish.
• Pour off butter from frypan and add vinegar and brandy to pan; bring to a boil and stir to scrape up brown bits from bottom; add juice from raspberries and boil until reduce by half. Add Rich Brown Stock and simmer sauce for 2 minutes. (Recipe may be prepared in advance to this point.).
• Pour 1/2 cup hot sauce over birds. Cook, covered, in 375°F oven for 35 minutes (50 minutes for Cornish hens).
• Stir cornstarch and water mixture into remaining hot raspberry sauce, bring to a boil and cook for 1 minute. Just before serving, stir in raspberries. Use quail cooking juices to thin syrup if necessary.
• Remove string from birds (cut Cornish hens in half) and arrange on a hot serving platter on top of a bed of Saffron rice with Currants. Ladle sauce over birds until glazed and pass remaining sauce separately. Makes 6 servings. For Saffron Rice with Currants and Snow Peas go to search for the recipe.
• Canadian Living the Merry Christmas Cookbook Special.

ROCK CORNISH GAME HENS IN RASPBERRY SAUCE

Steps:

• Clean birds and pat dry.
• Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not over-crowd), and brown all over, about 5 minutes per bird; add oil as needed.
• Arrange birds, breast up and slightly apart, on a rack in a 12 X 17" roasting pan.
• Roast birds at 375 F oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hours (internal temp should be 165 degrees).
• Remove birds to a platter; if needed, keep warm in a 150°F oven up to 30 minutes. Reserve roasting juices.
• Make sauce: Add to your frying pan sugar and 1 tablespoon vinegar.
• Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes.
• While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes.
• Add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes.
• Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste.
• Pour sauce over the birds and serve.

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

BACON-WRAPPED CORNISH HENS WITH RASPBERRY BALSAMIC GLAZE

Steps:

• Briskly simmer jam and vinegar in a small saucepan, uncovered, stirring occasionally, until glaze is reduced to about 1/2 cup, about 8 minutes. Cool to room temperature (glaze will thicken slightly as it cools).
• Preheat oven to 450°F.
• Cook bacon in batches in a large heavy skillet over moderate heat, turning occasionally, until some of fat is rendered but bacon is still translucent and pliable, 5 to 7 minutes. Transfer to paper towels to drain.
• Cut out and discard backbone from each hen with kitchen shears, then halve each hen lengthwise. Pat hens dry and season with salt and pepper, then arrange, cut sides down, in a large roasting pan. Brush hens liberally with glaze, reserving remainder, and wrap 2 slices of bacon around each half hen, tucking ends under. Roast in middle of oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30 to 35 minutes.

CORNISH GAME HEN WITH RASPBERRY-RED WINE SAUCE

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 RASPBERRY SAUCE

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.