Herbed Mustard Cornish Game Hens Recipes

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
• In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
• While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
• Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
• Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
• Transfer the hen to a platter and keep it warm.
• To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
• Serve and enjoy!

ROASTED CORNISH HEN WITH MUSTARD SEED TOPPING

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, put the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen. In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F. oven for 10 minutes. While the hen is roasting, in a small bowl whisk together the oil, the mustard, the mustard seeds, the rosemary, the garlic, and salt and pepper to taste. Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes. Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 4 to 5 minutes, or until the skin is crisp. (Do not let the mustard seeds burn.) Transfer the hen to a platter and keep it warm. To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates, cut the hen in half with a sharp knife, and arrange each half on top of the sauce.

CORNISH GAME HENS WITH MUSTARD AND ROSEMARY

Steps:

• Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
• Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
• Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
• Arrange watercress on large platter. Arrange hens atop. Serve with sauce.

HERB-BRINED CORNISH GAME HENS

Steps:

• In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

HERBED CORNISH HENS

Steps:

• Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375° for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear.

HONEY-HERB CORNISH GAME HENS

Steps:

• Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
• Place oil in a shallow pan and heat oven to 400 degrees.
• In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
• Once pan is heated, place hens skin side down and brush with half of the honey mixture.
• Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter.
• Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.

HERB-ROASTED GAME HENS

Steps:

• Place hens, breast side up, on a rack in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over hens. , Bake, uncovered, at 350° for 50-60 minutes or a thermometer reads 180°.

HERBED MUSTARD CORNISH GAME HENS

Steps:

• Wash the hens inside and out under cold running water and pat dry with paper towels.
• Combine the marinade ingredients and pour into a 1-gallon plastic zip-loc bag (or other container, whatever you want). Place the hens in the marinade, smush them around so they're coated well, and refrigerate for 2 to 3 hours, or overnight.
• Preheat the grill with all burners on high, for 10 minutes and the lid down.
• While the grill is preheating, drain the marinade into a small saucepan. Bring to a boil for 2 minutes then remove from the heat and set aside for basting.
• Once the grill is hot, turn off the center burner and turn the other burners to medium. Place the hens, breast side up, over the center of the grill (or over the unlit burners or over the part of the charcoal grill where the coals have been cleared). Close the lid and cook until the juices run clear when the thickest part of the meat is pierced with the tip of a sharp knife (I shoot for where the thigh is attached), about 1 hour. Turn the birds about every 15-20 minutes and baste with the hot boiled marinade. Serve hot off the grill or cool to room temp and refrigerate for a picnic.