Stuffed Game Hens With Raspberry Sauce Food

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.

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 HENS WITH RICE STUFFING

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
• Preheat oven to 400 degrees F (200 degrees C).
• Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
• Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

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.

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.

ROASTED GAME HENS STUFFED UNDER THE SKIN WITH HERBED RICOTTA

Steps:

• Preheat the oven to 350 degrees. Put the ricotta in a fine sieve and drain for 30 minutes. In a medium bowl, combine the drained ricotta, Parmesan, egg yolk, herbs, and lemon zest. Put the garlic cloves through a garlic press and add to the mixture. Combine well, adding the salt and pepper to taste.
• Rinse the game hens and pat them dry. Season the cavities with salt and pepper and place a lemon quarter and an onion quarter in each cavity.
• Loosen the skin on the breasts by sliding your fingers under the skin, being careful not to pierce it. Spoon the ricotta mixture under the skin (about 4 tablespoons of stuffing per bird). Truss the birds.
• Place the birds, breast side up, in a shallow roasting pan. Pour the white wine into the pan. Bake for 1 hour, or until the juices run clear when the hen is pierced in the thickest part of the thigh. Remove from the oven, tent loosely with aluminum foil, and let rest 10 minutes. Discard the trussing string and serve with the pan juices spooned over the hens.

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.

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.

VEGETABLE STUFFING FOR CORNISH GAME HENS

Steps:

• In a large skillet cook the carrots, celery, leeks, mushrooms & onion in the 2 tbsp of butter (margarine) for about 3 minutes.
• Add thyme, salt, pepper.
• Mix bread crumbs with the veggies.
• Cool mixture before stuffing birds.

GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
• Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
• Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
• Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

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.

STUFFED ROCK CORNISH GAME HENS WITH RHUBARB SAUCE

Steps:

• Preheat oven to 375°F.
• Remove giblets and necks from hens. Rinse and drain well. Tuck neck skin of each hen under wings to secure it.
• In 10-inch skillet over medium heat, in 1/4 cup hot salad oil, cook onion and celery until golden, about 10 minutes. Meanwhile, prepare stuffing mix as label directs; stir into onion mixture. Lightly spoon mixture into hens. Tie legs and tail of each hen together.
• Brush hens generously with oil; sprinkle with salt. Place, breast side up, on rack in open roasting pan. Roast at 375°F for 1 1/4 hours or until a leg can be moved easily up and down.
• Meanwhile, prepare Rhubarb Sauce. In 2-quart saucepan over medium heat, heat rhubarb, water, salt and cinnamon to boiling; cover. Reduce heat to low; cook 5-8 minutes for until rhubarb is tender, stirring frequently. Stir in sugar. Baste hens frequently with sauce during last 30 minutes of roasting. Remove strings. Serve with remaining sauce.

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.

SERVE FESTIVE GAME HENS WITH TANTALIZING GRAPE STUFFING

Steps:

• Remove any giblets. Clean the hens and pat them dry, inside and out.Preheat the oven to 350°F Melt the butter in a skillet over low heat. Slowly cook the onion until it is translucent and sweet, about 6 minutes. Cool.In a medium bowl, combine the cooked onion, bread cubes, grapes, chicken stock, egg, almonds and spices. Mix well. Stuff the birds with the dressing mixture. Season the outside of the hens with plenty of salt and pepper and arrange them in one or two roasting pans, making sure that there is at least an inch of space between each bird for even browning. Roast the hens for 1 hour and 15 minutes. After one hour of cooking, baste the birds with any pan drippings. Continue to cook until the internal temperature of the stuffing reaches 165°F If the birds start to get too brown, tent them with aluminum foil.
• When done, remove the cooked hens from the pan and let rest for at least 5 minutes. Cut in half and serve.
• Notes: To serve the stuffing as a separate side dish, pat the dressing into a lightly greased loaf pan and cover with foil. Bake at 350° for 30 minutes. For a crisp top, remove the foil for the last 15 minutes of baking.

JALAPENO-STUFFED GAME HENS

Steps:

• Heat a grill until hot. Season the hens with salt and pepper. Place 4 jalapeno halves in the cavity of each hen. Wrap 3 slices of bacon over the breast on each hen, securing the bacon with toothpicks that have been soaked in water. Place the hens on the grill and cook until well browned on all sides, about 10 minutes. Cover the grill and cook until hens are cooked through, about 40 minutes, turning once. Remove the toothpicks, split the hens in half lengthwise, divide among 4 plates and serve immediately.

STUFFED CORNISH GAME HENS WITH CRANBERRY GLAZE

Steps:

• Prepare the glaze: Combine cranberries and wine in saucepan, bring to a boil, reduce heat and simmer 5 minutes.
• Stir in honey and continue to simmer 2 minutes.
• Strain glaze, stir in oil and set aside.
• Prepare the game hens and stuffing: Melt butter in saucepan over medium heat, add onion, celery and cranberries.
• Saute for 3 minutes.
• Add sauteed mixture to the French bread cubes.
• Let cool.
• Stir in chicken broth, parsley, sage, thyme, 1/4 Tsp.
• salt and 1/8 Tsp.
• pepper.
• Stuff game hens with the stuffing and tie drumsticks together with kitchen string.
• Place hens in a roasting pan.
• Brush some of glaze over each game hen and sprinkle with a little salt and pepper.
• Place in a preheated 450 degree oven for 20 minutes.
• Reduce heat to 350 degrees and continue roasting for 45 minutes longer.
• Baste hens with glaze and sprinkle with salt and pepper (salt& pepper is optional, I didn't do it) twice more during the cooking time.
• Remove hens from oven and let rest 5 minutes.
• Cut strings and serve.