Irish Cornish Game Hens With Cabbage Recipes

IRISH CORNISH GAME HENS WITH CABBAGE

Steps:

• Core and thinly slice the cabbage. Rinse the leeks wekk, split in half lengthwise and rinse between the layers to remove hidden dirt. Thinly slice the leeks crosswise, into half circles. Cut your Cornish Hen and rub with the global gourmet herb seasoning.
• Slice the bacon into 1/3" pieces. In a large skillet, fry the b acon until crisp. Drain on paper towls, leaving 2 Tbs rendered bacon fat in the pan and reserving any poured off fat.
• Over medium high heat, brown the hen peices on all sides. Reduce the heat to low and continue to cook the pieces until almost done, just slightly pink in the center. Remove the pan and set aside.
• In the same pan, fry the leeks for a minute or so until they begin to soften. Add the cabbage and 3 thyme sprigs and cook just until the cabbage starts to soften, adding more bacon fat if needed. Add the vermouth and cook 1 minute. Stir in the cream and nutmeg. Place the hen pieces on top. Bring the mixture to a boil. Cover and simmer 10-15 minutes, too cook the hen through and to blend the flavors.
• Just before serving, season the cabbage with salt and pepper to taste, and stir in the vinegar, adding more as needed to perk up the flavors. Arrange the hen pieces on top of the cabbage. Sprinkle with bacon and the remaining 3 sprigs of thyme.

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°.

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.

CORNISH HENS WITH CARAWAY CABBAGE

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; Sauté 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often. Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper.
• Tie caraway in cheesecloth square. Melt butter in heavy large skillet over medium-high heat. Add cabbage and onion. Sauté until cabbage begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer until liquid evaporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in prosciutto. Season with salt and pepper.
• Preheat oven to 450°F. Season hens with salt and pepper. Place on baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven temperature to 375°F.; continue roasting until cooked through, about 30 minutes.
• Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over.

CORNISH GAME HEN: SPATCHCOCK HEN

Steps:

• Preheat a panini press on high.
• Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
• Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
• Allow to rest 3 minutes before serving.