Honey Ginger Cornish Game Hens Grilled With Cranberry Strawberry Recipes

HONEY GINGER CORNISH GAME HENS GRILLED WITH CRANBERRY STRAWBERRY

Steps:

• Thaw hens place in large bowl and set aside.
• Take the next 5 ingredients and put in blender or food processor.
• Pour mixture over hens, cover with plastic and let marinate in the refrigerator for at least one hour.
• About 20 minutes before you take out the hens begin the basting sauce and preheat the grill to about 400 degrees.
• First saute onion with butter in a small sauce pan.
• Add broth, cranberry sauce, sugar , strawberries and allspice bring to a boil.
• Add heavy cream as needed to bring to desired thickness.
• Strain the sauce then divide mixture in half.
• Sprinkle parsley and thyme on hens before grilling. I like to place hens directly on the grill to sear them then I move them to a pan to finish (because of grease and drippings).
• Use one half of the mixture to brush on hens while grilling to really pop the flavor. I baste around every 15 minutes or so. Again, do to your preference.
• When inside temp reaches 180 degrees the hens are finished usually takes at least 40 minutes. Use the thermometer it is the most accurate way to cook to perfection.
• Warm the other half of the sauce and serve with the hens and your favorite side dish.

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.

GRILLED CORNISH HENS

Steps:

• In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.

GRILLED CORNISH GAME HENS

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink 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.