Pomegranate And Honey Roasted Game Hens Recipes

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POMEGRANATE AND HONEY ROASTED GAME HENS



Pomegranate and Honey Roasted Game Hens image

Surprise your guests with this delightful gourmet recipe that is as simple to make as your average meal. Serve with seasoned wild rice and whole green beans (not canned) for a complete meal.

Provided by Rakow

Categories     Poultry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup pomegranate juice
1/2 cup honey
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
8 garlic cloves, minced
3 rock cornish game hens, split (6 halves)
as needed salt
as needed pepper
1/4 cup honey

Steps:

  • Mix pomegranate juice, 1/2 cup honey, coriander, cinnamon, allspice, cayenne pepper, and garlic: pour over hens.
  • Marinate overnight or at least 8 hours in refrigerator turning occasionally.
  • Drain marinade from hens reserving the liquid.
  • Simmer marinade for 10.
  • Season hens with salt and pepper.
  • Bake at 450 degrees F., brushing frequently with reserved marinade until meat is firm to the touch; about 20 minutes.
  • Brush with honey.
  • Enjoy.

Nutrition Facts : Calories 470.7, Fat 23.5, SaturatedFat 6.5, Cholesterol 168.3, Sodium 84.9, Carbohydrate 36.7, Fiber 0.4, Sugar 34.9, Protein 29.1

POMEGRANATE GLAZED CORNISH GAME HENS



Pomegranate Glazed Cornish Game Hens image

I have not tryed this yet. But I will. Pomegranates are a great souce of Vitiamin C and Potassium. Sure sounds good hope you all will like it. I got this recipe out of the sunday newpaper in the coupons.

Provided by Braunda

Categories     Poultry

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

2 Cornish hens
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
2 tablespoons pomegranate juice, from 3 pomegrantes (10oz)

Steps:

  • Preheat oven to 375 deress Season game hens with salt,pepper and thyme cook on rack for 1 hr.
  • or until done.
  • Brush pomegranate glaze on hens.
  • Roast another 5 mins.
  • Sprinkle with fresh pomegranat arils.
  • Serve wigth remaining glaze as a sauce.
  • Pomegranate Glaze To juice pomegranate slice in half crosswise and use a citrus juicer.
  • In stainless stell sauce pan simmer juice with a pinch of salt until reduced to a syrupy glaze about 10 Mins.

CORNISH GAME HENS WITH POMEGRANATE MOLASSES



Cornish Game Hens with Pomegranate Molasses image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

4 Cornish game hens, split, spine and wing tips removed
Extra-virgin olive oil
Kosher salt
1 bottle (12 fluid ounces) pomegranate molasses
2 cloves garlic, smashed
1/2 cup chicken stock
2 tablespoons sliced scallion greens, cut thin on the bias, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Tie each hen's legs together with butcher's twine or a blanched scallion green.
  • Coat a large saute pan with olive oil and bring to medium-high heat. Season the hens on both sides generously with salt. Carefully lay the hens in the pan, skin side down, and cook until the skin becomes brown and crispy, 6 to 7 minutes. Turn the hens over and brown on the flesh side. Do not crowd your pan, you may need to do this in batches. Remove the hens to a sheet tray.
  • Meanwhile, combine the molasses and garlic in a saucepan over medium heat. Bring the molasses to a boil and reduce by half until syrupy, about 20 minutes.
  • Brush the hens on both sides with the reduced molasses. Put the hens in the oven and roast until they are cooked through, basting occasionally, about 20 minutes.
  • Remove the hens from the oven and garnish with the sliced scallions.

ROASTED POMEGRANATE-MARINATED CORNISH GAME HENS WITH CIPPOLINI AND TREVISO



Roasted Pomegranate-Marinated Cornish Game Hens with Cippolini and Treviso image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 15

6 Cornish game hens (1 1/2 pounds each), rinsed, patted dry, necks reserved, giblets discarded
1 cup Pomengranate Marinade
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2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 heads garlic, separated
1 bunch fresh thyme
4 fresh bay leaves
1 pomegranate, halved, for garnish
1 tablespoon extra-virgin olive oil
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Pomegranate seeds, for garnish
1 head treviso, halved, for garnish

Steps:

  • Trim excess fat in and around cavity of each hen; remove wing tips and reserve. Generously season cavity and exterior of each hen with salt and pepper. Reserving 2 tablespoons, rub hens with marinade and refrigerate, covered, for 6 hours.
  • Preheat oven to 450 degrees with rack in upper 1/3 of oven. Place onions, carrots, celery, garlic, reserved wing tips and necks, thyme, and bay leaves in a large roasting pan. Position hens on top of vegetables so they are not crowded and tail ends meet in center of pan. Roast until the juices run clear in the legs when pricked with a fork, 45 to 60 minutes. During the last 10 minutes of roasting, baste hens with reserved marinade mixture.
  • Remove hens from oven; let rest 15 minutes. Meanwhile, heat a grill pan over high heat. Using a pastry brush, brush cut-sides of pomegranate and treviso with olive oil; season with salt and pepper. Place cut-side down on grill pan, and cook until grill marks appear.
  • Transfer some of the onions and treviso to a large serving platter. Top with hens and remaining vegetables. Drizzle with about 2 tablespoons gastrique. Garnish with grilled pomegranate and treviso. Sprinkle with pomegranate seeds, if desired.

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