Saucy Cornish Game Hens

From Miss Mary's Kitchen
Saucy Cornish Game Hens

I have always admired the culinary talents of my husband, Norm. He can open the refrigerator or pantry door, look at the contents, and quickly put together a recipe in his mind. Norm and I joke about this “talent.” One of the pitfalls is that the ingredients in his creations are rarely measured but are instead added until the right taste is achieved. The results are usually a one-of-a-kind treat that cannot be replicated!


Regardless, Norm’s ability to think on his feet in the kitchen is something I try to emulate, and I confess that I always enjoy the finished dish. In the case of the entrée below, the use of a leftover wine evolved into a favorite recipe often served at our house.

This dish is suitable for a special dinner for friends and family. You might even consider this as an alternate to the traditional turkey served during the holiday season. If you have never enjoyed Cornish game hens, they are cross-bred chickens that are younger than the poultry we normally find in the meat department, and are both extremely tender and very flavorful. Because this recipe involves stuffing the birds with the long grain and wild rice mixture, the addition of a salad or green vegetable is all that is needed to complete the meal!

SAUCY CORNISH HENS
Generously serves 2

2 Cornish game hens
1 pkg. long grain and wild rice, prepared
1-6 oz. can orange juice concentrate, thawed
6 to 8 oz. dry red wine
¼ lb. butter or margarine

Preheat the oven to 375 degrees. Prepare a 9”x 12” baking dish by coating with oil. Remove the last joint of the wings of the Cornish hens, rinse and pat dry. Stuff each cavity with the prepared rice mixture, place in the baking dish. Put in the oven, and set a timer for 15 minutes.. While the hens are cooking, prepare the sauce that will be used to baste them. In a medium saucepan, mix together the orange juice concentrate, wine and butter. Heat over medium heat until all ingredients are blended together. Reduce to low, keep warm throughout cooking of Cornish hens. When the timer goes off, remove the hens, baste liberally with the sauce, and return to the oven. Repeat this process three additional times for a total cooking time of 60 minutes. These small birds can brown quickly between bastings. To prevent them from turning too brown, tent the dish with aluminum foil after the 30 minute basting.

Remove dish from oven, allow to sit approximately 5 minutes before serving. If there is remaining sauce, bring it to a boil, then turn down to simmer while the birds are resting, and then serve with the meal.