Texas Style Game Hens Food

GARLIC PAN- ROASTED GAME HENS

Steps:

• Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
• Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

TEXAS-STYLE GAME HENS

Steps:

• Combine the first 4 ingredients in a small saucepan; stir well. Cook over medium heat until the jelly melts, stirring constantly. Remove sauce from the heat; keep warm.
• Combine the salt, garlic powder, and 1/2 tsp chili powder, stirring well. Sprinkle over the cornish hens.
• Grill over medium coals for 45 minutes; turn occasionally.
• Baste with the sauce and grill an additional 15 minutes. Turn and baste frequently with the remaining sauce. Let stand 10 to 15 minutes before slicing.

CORNISH GAME HENS WITH BACON AND CRANBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Season hens with salt and pepper.
• Place, cut side down, in large shallow roasting pan.
• Put 1/2 slice of bacon on each half hen.
• Sprinkle with lemon juice.
• Dissolve bouillon cube in the boiling water and add to the bottom of the pan.
• Bake for 1 hour and 15 minutes or until juice runs clear when thigh is pierced with a fork. Baste often with pan drippings.
• When hens are done, remove to a serving platter.
• Pour pan drippings into medium saucepan.
• Blend flour into the drippings.
• Cook over low heat, stirring constantly until browned.
• Gradually add 1 cup of water. Cook, stirring contanstly, until smooth and thickened.
• Stir in cranberry sauce and mushrooms.
• Add salt and pepper to taste.
• Simmer 10 minutes and serve over the hens.
• Serve with rice.

TEQUILA AND LIME GAME HENS (OR CHICKEN)

Steps:

• Split game hens in half.
• In bowl, combine lime juice, tequila, olive oil, Cointreau, garlic and jalapeno.
• Place split hens in oblong baking dish and pour tequila mixture over; turn hens to coat.
• Cover and marinate, turning once or twice, overnight in refrigerator.
• Remove from refrigerator and let set at room temperature about 1 hour before cooking.
• Preheat oven to 400°F.
• Coat a shallow baking pan with nonstick cooking spray.
• Remove hens from marinade and arrange, skin-side up, in baking pan.
• Season with salt and pepper to taste.
• Bake at 400 degrees on upper rack of oven, basting occasionally with marinade, until skin is golden and juices from thighs, pierced at their thickest part, run pinkish-yellow, 30-40 minutes. (Or bbq using your favorite method, spit or on the grill).
• Boil remaining marinade and pour over hens just before serving. (Add more tequila if needed, to make enough sauce).

ROCK CORNISH GAME HENS WITH APPLE JELLY GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Place full thawed game hens in a shallow baking dish.
• Sprinkle liberally with poultry seasoning, then rub the seasoning onto the skin.
• Scatter onion rings and minced garlic over the birds.
• In a small saucepan, melt the apple jelly. Gently ladle the melted jelly over each hen.
• Place in the middle rack of the oven. Periodically, baste the birds with the pan juices.
• Roast 1 hour 15 minutes or until done. Let rest 5 minutes or so. Spit hens in half and arrange on platter or plates. Ladle some of the pan juices on the birds.