Roast Cornish Game Hen With Portobello White Wine Sauce Recipes

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

ROAST CORNISH GAME HEN WITH PORTOBELLO WHITE WINE SAUCE

Steps:

• Wash cornish game hens and pat dry inside and out. Season with fresh ground black pepper to taste.
• Pre-heat oven to 500 degrees. Lower immediately to 350 to start roasting. Roast until internal meat in the center of breast meat is at least 160 degrees.
• Remove from oven and allow to rest for 10 minutes - tented with foil to preserve heat.
• Sauce:.
• In a skillet, melt butter on low to medium heat. Add chopped shallots and simmer until lightly colored. Don't allow to burn. Add flour by slowly whisking it in until the combination is smooth and unclumped.
• Slowly whisk in Wine and Chicken stock and simmer.
• Add sliced Portobello mushrooms and sliced Pear to sauce.
• Add a few sprigs of fresh dill.
• Allow the sauce to simmer until it thickens to your preference. Salt and pepper to taste.
• Sauce should have a slightly peppery and lightly sweet taste.
• Serve Cornish Hens and Pour sauce with mushrooms and pear over cornish hens. Add enough sauce that the cornish hens swim lightly in it.
• Use one sprig of fresh Dill as garnish.
• Goes well with fresh small Brussel Sprouts.

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
• In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
• While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
• Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
• Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
• Transfer the hen to a platter and keep it warm.
• To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
• Serve and enjoy!