Quail Or Partridge Or Rock Cornish Hens With Raspberry Sauce Food

QUAIL OR PARTRIDGE OR ROCK CORNISH HENS WITH RASPBERRY SAUCE

Steps:

• Prepare Rich Brown Stock: In a heavy saucepan, melt butter and stir in carrot, onion and garlic; cook over medium low heat until soft.
• Add bouillon, celery and herbs and simmer, uncovered, until stock is reduced to 1/2 cup, about 1 to 2 hours. Skim surface to remove foam as necessary. Season with salt and pepper to taste and strain through a sieve. Makes 1/2 cup.
• Truss birds with string to hold wings and legs close to the body.
• In a heavy frypan, melt butter and sauté birds over medium high heat until browned on all sides. Place birds in a large casserole dish.
• Pour off butter from frypan and add vinegar and brandy to pan; bring to a boil and stir to scrape up brown bits from bottom; add juice from raspberries and boil until reduce by half. Add Rich Brown Stock and simmer sauce for 2 minutes. (Recipe may be prepared in advance to this point.).
• Pour 1/2 cup hot sauce over birds. Cook, covered, in 375°F oven for 35 minutes (50 minutes for Cornish hens).
• Stir cornstarch and water mixture into remaining hot raspberry sauce, bring to a boil and cook for 1 minute. Just before serving, stir in raspberries. Use quail cooking juices to thin syrup if necessary.
• Remove string from birds (cut Cornish hens in half) and arrange on a hot serving platter on top of a bed of Saffron rice with Currants. Ladle sauce over birds until glazed and pass remaining sauce separately. Makes 6 servings. For Saffron Rice with Currants and Snow Peas go to search for the recipe.
• Canadian Living the Merry Christmas Cookbook Special.

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.

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.

GRILLED CORNISH HENS WITH RASPBERRY SAUCE

Steps:

• Remove giblets and necks from Cornish hens, and set aside.
• Rinse hens under cold running water, and pat dry.
• Remove skin, and trim excess fat; split hens in half lengthwise.
• Set aside.
• Heat oil in a saucepan over medium-high heat; add giblets and necks.
• Cook 5 minutes or until very brown.
• Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 45 minutes.
• Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids.
• Set aside broth mixture.
• Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl.
• Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.
• Remove hens from marinade, reserving marinade.
• Coat grill rack with cooking spray; place hen halves on rack over medium heat.
• Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
• Set aside, and keep warm.
• Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes).
• Strain and discard seeds; return puree to pan.
• Combine water and cornstarch; stir well, and add to puree.
• Bring to a boil, and cook 1 minute, stirring constantly.
• Remove from heat; stir in parsley, sugar, and salt.
• Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.

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.

STUFFED GAME HENS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 450°F. Combine pepper and garlic powder in bowl. Pat hens dry inside and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes.
• Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds if desired.
• Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over.

BACON-WRAPPED CORNISH GAME HENS WITH RASPBERRY BALSAMIC GLAZE

Steps:

• Briskly simmer jam and vinegar in 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 the oven to 450 degrees.
• Cook bacon in batches, over med.
• heat until some of the fat is rendered but bacon is still translucent and pliable, 5-7 minutes.
• Transfer to paper towels to drain.
• Cut and discard back bones from each hen with kitchen shears and then halve each hen length wise.
• Pat dry and season with salt and pepper.
• Arrange cut sides down, in a large roasting pan.
• Wrap 2 slices around each half hen, tucking ends under.
• Brush liberally with glaze, reserving the remainder.
• Roast in the middle of the oven, brushing with pan juices and reserved glaze twice (every 10 minutes), until juices run clear when a thigh is pierced, 30-35 minutes.