Game Hens With Jalapeno Jelly Tnt Recipes

ROASTED GAME HEN WITH FRESH LAUREL AND WILD PEPPER OVER CREAMY POLENTA

Steps:

• Remove breast and leg meat from the hens. Marinate for 1 hour in white wine, pepper, laurel leaves, olive oil, and parsley.
• Preheat oven to 450 degrees F.
• Roast the hens over the laurel leaves. Salt, to taste. Cook 12 to 15 minutes, skin side up.
• Bring stock to boil. Whisk in polenta and cook over low heat 15 to 20 minutes when thick and pulls away from the side of the pan. Saute garlic and butter and whisk into polenta. Season with salt and pepper.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

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.

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.

CORNISH GAME HENS WITH CRAB APPLE-SAGE GLAZE

Steps:

• Preheat oven to 450°F. Starting at neck end of hens, slide fingers between skin and breasts to loosen skin. Place 2 sage leaves under skin of each breast half. Sprinkle hens with salt and pepper. Transfer hens, skin side up, to medium roasting pan. Roast hens 15 minutes. Meanwhile, simmer 1/3 cup wine, jelly, and shallots in heavy small saucepan until glaze is slightly thickened, about 6 minutes. Stir in chopped sage.
• Brush half of glaze on roasted hens. Roast hens 5 minutes more. Brush with remaining glaze. Roast until hens are cooked through and glaze is bubbling, about 5 minutes longer. Transfer to platter.
• Spoon off fat from juices in pan. Place roasting pan directly atop 2 burners over medium heat. Add remaining 1/3 cup wine and boil until liquid is reduced by 1/3, about 5 minutes. Season sauce with salt and pepper. Spoon over hens.

CORNISH GAME HENS WITH GRAPE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Rinse the hens& pat dry inside& outside with paper towel.
• Place hens on a rack in a roasting pan.
• Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
• Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
• While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
• Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
• Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
• Continue to cook& stir until thickened again.
• To serve, pour some of the sauce onto the 2 plates.
• Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
• Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.