Tandoori Game Hens Recipes

TANDOORI GAME HENS

Steps:

• With poultry shears or scissors cut the backbones of the hens. Place each hen, open, breast side up, on the kitchen counter. Press down on the breastbones with the heel of your palm to flatten them.
• Skin the hens and prick them all over with a fork. Make diagonal slashes, 1/2 inch deep and 1 inch apart, on the meat, along the grain. Make a slit with a paring knife in the meat between the thigh and the breast. Secure the ends of the legs through the slit. Put then hens in a large shallow dish. Mix the food colorings in a shallow bowl and paint the hens. Remove them to another plate and reserve.
• Combine all the ingreidents of the marinade with the remaining coloring in the bowl. Mix thoroughly, then coat the hens with the marinade; push it into the slits, to coat them evenly. Cover with plastic wrap and refrigerate overnight (maximum 2 days) or marinate at room temperature for 1 hour. Take the hens from the refrigerator 1 hour before cooking.
• Prepare and light a covered charcoal grill or preheat an oven to 550. Coat the hens lightly with oil. Place them, breast side down, on a rack and barbecue, covered vent opens, turning 3 or 4 times, without further basting, for 25 minutes or until the juices run clear when pierced with a knife at the joint. Alternately, roast the hens set on racks in a baking dish for 20 to 25 minutes. Serve immediately, with slices of cucumber, tomatoes, and onions if desired.

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.

TANDOORI MARINATED CORNISH HENS ON THE ROTISSERIE

Steps:

• Place onion, garlic, ginger, saffron, lime juice, yogurt and the remaining spices in a bowl. Stir to combine.
• Place the hens in a baking dish and rub the entire hen, including the cavity with the marinade. Cover the hens and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the grill to high. Skewer the hens on the rotisserie and grill for approximately 1 1/4 hours or until cooked through.
• Place the sliced onions in a bowl of ice water, cover and refrigerate while the hens are grilling. Right before serving, remove the onions from the water and pat dry. Half the hens and serve with onion slices, cilantro sprigs and lime wedges.