Deviled Game Hens Recipes

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CORNISH GAME HENS RICARDO



Cornish Game Hens Ricardo image

There is no question in my mind, marinating for at least 24 hours makes a barbeque! I don't cook chicken until it's bone dry! Marinating makes the flavor.

Provided by Richard

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 9h

Yield 4

Number Of Ingredients 7

2 Cornish game hens, halved
1 cup chopped parsley
3 tablespoons olive oil
5 cloves garlic, chopped
salt and pepper to taste
2 tablespoons chopped fresh rosemary
1 cup white wine

Steps:

  • In a small bowl, combine the garlic, parsley, and 2 tablespoons olive oil.
  • Rinse hens and pat dry. Rub remaining 1 tablespoon olive oil on the inside and outside of the hens. Stuff the garlic and parsley mixture under skin and around each bird. Season with salt and pepper. Place seasoned hens in an airtight, plastic container. Sprinkle with rosemary, and pour wine over birds. Cover, and refrigerate at least overnight to marinate.
  • Preheat grill for low heat.
  • Remove hens from marinade, and place on heated grill. Cook for 40 minutes, turning once, or until done.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 4 g, Cholesterol 75.5 mg, Fat 20.8 g, Fiber 0.7 g, Protein 13.6 g, SaturatedFat 4.4 g, Sodium 49.5 mg, Sugar 0.8 g

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g

GRILLED GAME HENS



Grilled Game Hens image

I love to cook and bake just about everything, but grilling is my specialty. These game hens pick up wonderful flavor from a sweet and refreshing marinade.-Kriss Erickson, Kalauea, Hawaii

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

2 Cornish game hens (20 to 24 ounces each), split lengthwise
1/2 cup olive oil
2/3 cup white wine vinegar
8 garlic cloves, minced
1/3 cup minced fresh cilantro
1/3 cup honey
1/3 cup reduced-sodium soy sauce
2 to 3 tablespoons ground ginger
1/2 teaspoon crushed red pepper flakes
Dash pepper

Steps:

  • Place hens in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half into bag; add the hens. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade from hens. Place hens in a 13x9-in. disposable aluminum pan. Pour reserved marinade over hens; cover pan. , Grill, covered, over medium-hot heat for 35-40 minutes or until a thermometer reads 180° and meat juices run clear, basting frequently. Place hens directly over heat for the last 3-4 minutes of cooking time, turning once.

Nutrition Facts :

DEVILED GAME HENS



Deviled Game Hens image

Categories     Low Carb     Rosemary     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4

3 1 1/4- to 1 1/2-pound Cornish game hens, halved, giblets and backbones removed
3 tablespoons olive oil
1 tablespoon dried crushed red pepper
1 tablespoon chopped fresh rosemary

Steps:

  • Pat hens dry with paper towels. Place on baking sheet. Mix oil, red pepper and rosemary in bowl. Rub all over hens. Let stand 1 hour at room temperature.
  • Heat 2 heavy large skillets over medium-high heat. Sprinkle hens with salt. Add 3 hen halves, skin side down, to each skillet. Place 1 heavy large pot atop hens in each skillet. Place weights (such as several bricks or rocks) in each pot. Cook until juices run clear when thickest part of thigh is pierced, about 18 minutes per side.

DEVILED BREADED CORNISH HENS



Deviled Breaded Cornish Hens image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 35m

Yield Four servings

Number Of Ingredients 7

4 Rock Cornish game hens, about 1 1/4 pounds each, split in half for broiling
Salt and freshly ground pepper
1/4 cup peanut, vegetable or corn oil
2 tablespoons imported mustard
1 tablespoon dry white wine
1/2 cup fine fresh bread crumbs
Sauce diable (see recipe)

Steps:

  • Preheat the broiler to high. If the oven has a separate temperature control, set the oven heat to 450 degrees.
  • Place the split hens on a flat surface and pound lightly with a flat mallet. Sprinkle the hens on all sides with salt and pepper to taste and the oil.
  • Combine the mustard and wine in a small bowl and set aside.
  • Arrange the halves neatly in one layer, skin side down, on a baking sheet and place under the broiler about three inches from the source of heat. Broil about eight or nine minutes and turn the halves.
  • Return to the broiler and broil about three minutes. Remove the halves and brush the skin side with the mustard and wine mixture. Turn the halves and brush the second side with the mustard mixture. Brush with the pan drippings and sprinkle with bread crumbs.
  • If the oven and broiler have dual heat controls, turn off the broiler and set the oven heat to 450 degrees. Put the hens in the oven and bake 15 minutes. Serve with sauce diable.

DEVILED CORNISH HENS WITH MUSTARD SAUCE



Deviled Cornish Hens With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 Rock Cornish hens, about 1 pound each, split in half and backbone removed
Salt and freshly ground pepper
2 tablespoons finely chopped fresh rosemary or 1 tablespoon dried
4 tablespoons vegetable oil
4 tablespoons coarse Dijon-style mustard
1/4 teaspoon cumin
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon dry white wine
1/2 cup fine fresh bread crumbs
2 tablespoons melted butter

Steps:

  • Preheat broiler to high.
  • Place hens on a flat surface and pound them with a meat pounder or mallet. Sprinkle the hens on all sides with salt, pepper, rosemary and oil.
  • Combine mustard, cumin, lemon juice, Worcestershire sauce and white wine in a small bowl and set aside.
  • Arrange hen halves neatly in one layer, skin side down, on a baking dish and place them under the broiler about 3 inches from source of heat. Broil about 8 to 9 minutes; turn halves and broil about 3 minutes more.
  • Turn off broiler and set oven heat to 450 degrees.
  • Brush mustard mixture on both sides of the hens. Brush with pan drippings and sprinkle both sides with bread crumbs. Put hens in oven skin side up and bake 15 minutes. Transfer to a serving plate and pour butter over the hens.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 40 grams, Carbohydrate 13 grams, Fat 60 grams, Fiber 2 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1199 milligrams, Sugar 1 gram, TransFat 0 grams

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