Fricassee Of Game Hens With Winter Vegetables Food

FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUM

Steps:

• Make stock:
• Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides. Add water and bring to a boil, skimming froth occasionally. Add remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids. Boil stock until reduced to about 2 cups.
• Make fricassee:
• Pat hens dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate.
• Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash. Pour off all but 1 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoon pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes. Add wine and bring to a boil. Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper. Gently simmer 10 minutes. Remove parchment and simmer until hens are cooked through, about 10 minutes more. Transfer hens to a platter and simmer sauce to thicken slightly if desired.

FRICASSEE OF GAME HEN WITH CREAMY LEEKS AND VADOUVAN

Steps:

• VADOUVAN:.
• (Make ahead).
• Preheat oven to 350°F with rack in middle.
• Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl.
• Repeat with shallots, then garlic.
• Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
• Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined.
• Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible.
• Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.
• *COOKS NOTE: Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
• MAKE STOCK:
• Heat oil in a heavy medium pot over medium-high heat until it shimmers. Cook backbones and wing tips until well browned on all sides.
• Add water and bring to a boil, skimming froth occasionally. Add 3 cups reserved chopped leek greens, plus remaining ingredients and boil, uncovered, 30 minutes. Strain through a fine-mesh sieve into a clean saucepan, pressing on and then discarding solids.
• Boil stock until reduced to about 2 cups.
• MAKE FRICASSEE:
• Pat hens dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.
• Brown hens in batches (without crowding), turning once, about 8 minutes per batch. Transfer to a plate.
• Halve white and pale green parts of leeks lengthwise, then cut into 1-inch pieces and wash.
• Pour off all but 1 tablespoon fat from skillet, then cook leeks with 1 1/2 teaspoons salt and 1/4 teaspoon pepper over medium-high heat, stirring occasionally and scraping up brown bits, until leeks begin to soften, about 5 minutes.
• Add wine and bring to a boil.
• Stir in stock, cream, and vadouvan. Nestle hens, skin sides up, into leeks. Cover with a round of parchment paper.
• Gently simmer 10 minutes.
• Remove parchment and simmer until hens are cooked through, about 10 minutes more.
• Transfer hens to a platter and simmer sauce to thicken slightly if desired.
• *COOKS NOTE: Fricassee can be made 1 day ahead and chilled. Reheat gently.

ROAST CORNISH GAME HENS WITH VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Spray a 2 quart glass baking dish with cooking spray.
• Remove and discard neck and giblets from game hen and with kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.
• In a medium bowl, mix together garlic salt, chili powder, ginger, cumin and oil.
• Brush hen halves with 1 tablespoon of the oil mixture, to the remaining mixture in bowl, add the potatoes and bell pepper; toss to coat.
• Arrange vegetables around the hen halves and bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.

FRICASSEE OF GAME HENS WITH WINTER VEGETABLES

Steps:

• Char pepper over gas flame until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop pepper. Cook sweet potatoes in large pot of boiling salted water 1 minute, add potato and cook 2 minutes. Add green beans and cook 1 minute. Drain, rinse under cold water, drain again. Heat 1T oil in heavy large Dutch oven over med-high heat. Season hens or chix with salt & pepper. Working in batches, add to Dutch oven and cook until browned on all sides and almost cooked through, about 15-20 minutes per batch. Transfer to platter. Pour off any excess grease and add onion to Dutch oven, stir 1 min. Add mushrooms & saute 1 min. Stir in roasted red bell pepper, vegetable mixture & spinach. Top with hens or chix. Pour stock and remaining 1/2C oil over. Cover and simmer until chix is cooked through, 15-20 min. Transfer hens/chix to platter. Swirl in butter and season with salt & pepper. Spoon vegetable mixture onto plate and top with hens/chix.

ROASTED GAME HENS WITH CARAMELIZED ROOT VEGETABLES AND DRIED-CURRANT SAUCE

Steps:

• For caramelized root vegetables:
• Melt butter with oil in very large pot over medium-high heat. Add onion; sauté 5 minutes. Add rutabagas and next 4 ingredients; sauté until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; sauté 5 minutes. Season generously with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently, until heated through before serving.
• For hens:
• Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.
• Preheat oven to 325°F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.
• Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin). Season sauce to taste with salt and pepper.
• Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.
• Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.

HARVEST VEGETABLE FRICASSéE

Steps:

• Heat oil in large saucepan over medium-high heat. Add next 6 ingredients; sauté 4 minutes. Reduce heat to medium-low. Cover; cook until vegetables are almost tender, stirring often, about 15 minutes.
• Melt butter in large skillet over medium heat. Add flour; whisk 1 minute. Gradually add broth; bring to boil, whisking until slightly thickened, about 3 minutes.
• Add vegetables to skillet. Reduce heat to low, cover and simmer gently until vegetables are tender, about 10 minutes. Season with salt and pepper. Discard bay leaf.

ROASTED GAME HEN WITH ROOT VEGETABLES

Steps:

• Preheat oven to 425 degrees with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven.
• In an ovenproof skillet, heat remaining oil over medium-high. Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165 degrees, 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.