Honey Ginger Cornish Game Hens Grilled With Cranberry Strawberry Food

HONEY GINGER CORNISH GAME HENS GRILLED WITH CRANBERRY STRAWBERRY

Steps:

• Thaw hens place in large bowl and set aside.
• Take the next 5 ingredients and put in blender or food processor.
• Pour mixture over hens, cover with plastic and let marinate in the refrigerator for at least one hour.
• About 20 minutes before you take out the hens begin the basting sauce and preheat the grill to about 400 degrees.
• First saute onion with butter in a small sauce pan.
• Add broth, cranberry sauce, sugar , strawberries and allspice bring to a boil.
• Add heavy cream as needed to bring to desired thickness.
• Strain the sauce then divide mixture in half.
• Sprinkle parsley and thyme on hens before grilling. I like to place hens directly on the grill to sear them then I move them to a pan to finish (because of grease and drippings).
• Use one half of the mixture to brush on hens while grilling to really pop the flavor. I baste around every 15 minutes or so. Again, do to your preference.
• When inside temp reaches 180 degrees the hens are finished usually takes at least 40 minutes. Use the thermometer it is the most accurate way to cook to perfection.
• Warm the other half of the sauce and serve with the hens and your favorite side dish.

CLEMENTINE AND CRANBERRY GLAZED CORNISH GAME HENS

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
• Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
• Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

HONEYED CORNISH GAME HENS

Steps:

• Mix all the ingredients, except the hens, in a blender. Mix until the garlic is completely pureed into it.
• Place the game hens into a seal-able container. Pour the mixture over the game hens and marinade in the fridge for a few hours, or even overnight.
• When you are ready to cook, place them onto a foil lined baking sheet. Pour the remainder of the marinade over the hens.
• Cook in a 350 degree oven for 25-30 minutes, these cook very fast when halved. Cook them to a temperature of 165 °F when a thermometer is inserted deep in the thigh,but not touching the bone.

CORNISH GAME HENS WITH ORANGE AND HONEY

Steps:

• Preheat oven to 400°F. Whisk first 6 ingredients in medium bowl. Pour 2 cups sauce into medium saucepan. Reserve remaining 1 cup sauce.
• Rinse hens inside and out. Pat hens dry with paper towels. Cut and scrape off any visible fat from hens. Sprinkle inside and out with salt and pepper. Place 3 onion quarters and 3 garlic cloves in cavity of each hen. Arrange hens on rack on large rimmed baking sheet.
• Roast hens 10 minutes. Baste with reserved 1 cup sauce. Continue roasting until hens are golden and juices run clear when thickest part of thigh is pierced, basting often with pan juices and reserved 1 cup sauce, about 45 minutes longer.
• Transfer hens to cutting board; tent with foil to keep warm. Transfer pan juices to 4-cup glass measuring cup. Spoon fat off top of pan juices. Pour pan juices into 2 cups sauce in saucepan. Boil until sauce is reduced to 1 1/2 cups, about 12 minutes.
• Discard onions and garlic from hen cavities. Using poultry shears, cut hens in half lengthwise. Remove backbones. Spoon some sauce onto plates. Place hens atop sauce. Garnish with watercress. Serve with remaining sauce.

GRILLED CORNISH GAME HENS

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

HONEY-HERB CORNISH GAME HENS

Steps:

• Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
• Place oil in a shallow pan and heat oven to 400 degrees.
• In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
• Once pan is heated, place hens skin side down and brush with half of the honey mixture.
• Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter.
• Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.

CORNISH GAME HENS WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Put the game hens in a shallow, flameproof baking dish without crowding. Rub the hens all over with oil and sprinkle with salt and pepper. Cut the onion in half and place the halves, cut side down, around the hens. Arrange the gizzards and livers around the hens.
• Place the baking dish with hens on top of the stove over low heat. Turn the hens around in the dish to coat with the oil. Arrange the hens on their sides. Place in the oven and bake 15 minutes, basting often.
• Turn the hens to other side and continue baking 15 minutes, basting often.
• Turn the hens breast side up and continue baking about 10 minutes, basting often.
• Transfer the hens to a heated serving platter and cover with foil to keep warm.
• Skim off most of the fat from the pan liquid in the baking dish. Put the baking dish on top of the stove and bring the pan liquid to a boil. Add the wine and stir to dissolve any brown particles that may cling to the bottom of the pan. Strain the sauce into a saucepan and bring to a boil. Cook down to about half and add the honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated inside or around the hens. Add the cranberries and bring to a boil.
• Cook until the cranberries pop, about 3 minutes, stirring often. Swirl in the butter. Add salt and pepper. Pour the sauce over the hens and serve.