This is a recipe I made first for Christmas dinner with some friends as an experiment, fully prepared to order pizza if it flopped. It not only didn't flop but it became a special occasion favorite... and a fun and easy meal to make. Not sure about the nutrition info, and I know game hens are high calorie, but it's a nice treat. Tonight I'm making it for some friends and hope it turns out great --- first go-round I bought some Tyson hens from a butcher, the second, I bought hens from the AFA commissary, and this time I bought some pre-thawed (YES!) hens from Whole Foods. I love that place. We also found that a great wine pairing is a 2001 Bordeaux from Chateau La Papeterie in Montagne-Saint-Emilion.
So courtesy of the December/January 2010 Taste of Home Magazine, I'm showing off this recipe again.
berry-port game hens
1 large orange
2 Cornish game hens
1/2 tsp salt (will be using Nu-salt)
1/2 tsp pepper
1 cup ruby port wine or grape juice
1/4 c seedless strawberry jam
5 tsp stone-ground mustard
Finely grate the orange peel to measure 1 tsp. Cut orange in half widthwise; cut a thin slice from each half, quarter slices and set aside. Juice the orange to measure 1/4 cup.
Loosen the skin around hen breasts and thighs and place orange slices under the skin.
Place hens in greased 13x9 baking dish and sprinkle with salt and pepper. Bake uncovered at 350 for 40 minutes.
In a small saucepan, combine wine/juice, jam, and orange juice. Bring to a boil before reducing heat and simmering uncovered for 6-8 minutes until slightly thickened. Stir in mustard and orange peel. Set aside 1/2 cup sauce for serving; brush remaining sauce on hens. Bake 10-20 minutes longer, basting with pan juices. Warm reserved sauce and serve with hens.