Game Hens
Here are our recipes for Cranberry-Glazed with Ham & Cranberry Dressing . Raspberry-Glazed with Sausage and Almond Dressing
Cranberry-Glazed Game Hen
Of course, this dressing can be put into the cavity of any bird.
All measurements are approximate. You will want to play with them....
Ingredients
- 4 Cornish game hens (14 to 16 oz each)
Stuffing:
- some ham, chopped
- 1 small onion, chopped
- 1 stick celery, chopped
- ½ tsp sage
- ½ tsp savory
- 1 c cornbread crumbs
- ½ c dried cranberries
Glaze:
- cranberry conserve
Preparation
- Saute ham in oil until just done (3-4 minutes). Add onions and celery and saute til onions are soft. Add sage and savory and cook one more minute. Add dried cranberries and cornbread crumbs. (Yeast cornbread or quick cornbread work equally well.) Chill thoroughly.
- Clean and dry game hens well. Stuff birds with cold dressing.
- Cover hens thoroughly with cranberry conserve. (We used my Cranberry Sauce recipe.)
Make sure there is some left over for basting.
- Roast birds at 350F (½ hour per lb.) Baste several times with extra cranberry sauce. When they're done, they are a brilliant mahogany colour.
Serve with sugarsnap peas, boiled potatoes and champagne style wine. Squash soup makes a very good appetizer for this dinner.
roughly adapted from a recipe in Barbecuing, Grilling and Smoking published by the California Culinary Academy 1988
printer friendly file
Back to our recipes
Raspberry-Glazed Game Hen
Ingredients
- 4 Cornish game hens (14 to 16 oz each)
Stuffing:
- ½ lb good quality Pork Sausage, removed from casings
- olive oil
- ½ tsp dry rubbed sage
- 4 green onions, finely chopped
- ½ c almonds (or pecans), toasted and lightly chopped
- 1/3 lb Gruyere cheese (or Parmesan), grated
- ¼ c dried cranberries (optional)
- ¾ c dry fine bread crumbs
Glaze:
- 2 Tbsp olive oil
- 2 Tbsp cider vinegar (or raspberry flavoured vinegar if you have it)
- 2 Tbsp seedless raspberry jam
Preparation
- Saute sausage (make your own sausage if you wish) in oil until just done (6-8 minutes). Add green onions and sage and cook one more minute. Drain oil and transfer sausage mixture to a large bowl. Add nuts, cheese, optional cranberries, bread crumbs. Chill thoroughly.
- Clean and dry game hens well. Stuff birds with cold dressing.
- In a small bowl combine oil, vinegar and jam to form a glaze. Cover hens thoroughly with glaze. Reserve remaining glaze.
- Roast birds at 350F (½ hour per lb.) Baste several times with reserved glaze. When they're done, they are a brilliant mahogany colour.
adapted from a recipe in Barbecuing, Grilling and Smoking published by the California Culinary Academy 1988
Serving suggestion:
Green beans, new lightly buttered potatoes with chopped parsley and chives, many different fresh herbs and red wine go well with the gamehens. The photo depicts the garnishes for the plates one of the times we served this dinner. These kind of garnishes not only look gorgeous but they taste wonderful as well. (Please hit the small photo to see an enlargement.)
printer friendly file
Back to our recipes
ejm (aka llizard)
2000, 2003
Toronto Ontario Canada
