Stuffed Game Hens With Raspberry Sauce Recipes

STUFFED CORNISH GAME HENS

Steps:

• In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 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.

ROAST CORNISH GAME HENS WITH SAVORY FRUIT STUFFING

Steps:

• Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
• Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
• Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
• Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
• Serve with cranberry sauce, if desired.

STUFFED CORNISH GAME HENS WITH ORANGE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Saute the chopped onions in the tablespoon of butter until soft.
• Mix rice, onions, apple, raisins and poultry seasoning together in a small bowl.
• Season the cornish hens well inside and out with salt and pepper.
• Place 1/2 cup stuffing into each hen cavity.
• Brush hens liberally with melted butter.
• Place hens, breast side up in a shallow baking pan.
• Cook for about 45 minutes depending on the size of the hens, basting once during the roasting time.
• Make Sauce: In small saucepan, cook the orange juice, brown sugar and butter until thickened, stirring frequently.

CRANBERRY-STUFFED CORNISH GAME HENS

Steps:

• Preheat oven to 350 degrees. Spread out diced bread on a rimmed baking sheet; toastin oven, turning occasionally, until light brown and dry, 10 to 12 minutes. Set aside.
• Raise oven temperature to 450 degrees. In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add leek, mushrooms, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, about 2 minutes. Transfer to a bowl; stir in bread, chopped sage, parsley, mustard, thyme, 1/2 cup dried cranberries, and 1/2 cup broth.
• Spoon stuffing into bird cavities; tie legs together with kitchen twine. Rub birds with butter, then sprinkle with pepper and remaining 1/2 teaspoon salt.
• Arrange birds on a roasting rack in a large roasting pan. Roast until golden brown, about 30 minutes. Reduce oven temperature to 350 degrees, and continue roasting until an instant-read thermometer inserted into thickest part of thighs (avoiding bone) registers 170 degrees, 15 to 20 minutes more. Transfer rack with birds to a rimmed baking sheet, and let rest.
• Set roasting pan on top of stove across two burners; set heat to medium-high. Add port and remaining 1/4 cup broth; deglaze pan, scraping up any browned bits from bottom with a wooden spoon. Add remaining 1/4 cup dried cranberries; cook, stirring, until sauce reduces slightly, 2 to 3 minutes.
• Place birds on a serving platter, and drizzle sauce over them. Garnish with sage leaves, if desired, and serve.

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.

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 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.