Best Berry Port Game Hens Recipes

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BERRY-PORT GAME HENS



Berry-Port Game Hens image

This recipe uses only five ingredients to create a simple but elegant entree. It's one of my favorite dishes to serve. -Josephine Piro, Easton, PA

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 7

1 large orange
2 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ruby port wine or grape juice
1/4 cup seedless strawberry jam
5 teaspoons stone-ground mustard

Steps:

  • Finely grate peel from orange to measure 1 teaspoon. 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 skin around hen breasts and thighs; place orange slices under the skin., Place hens in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 40 minutes. Meanwhile, in a small saucepan, combine the wine, jam and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened. Stir in mustard and orange peel., Set aside 1/2 cup sauce for serving; brush remaining sauce over hens. Bake hens 10-20 minutes longer or until a thermometer reads 180°, basting occasionally with pan juices. Warm reserved sauce; serve with hens.

Nutrition Facts :

BERRY-PORT GAME HENS



BERRY-PORT GAME HENS image

Categories     Poultry

Yield 2 servings

Number Of Ingredients 7

1 large orange
2 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ruby port wine or grape juice
1/4 cup seedless strawberry jam
5 teaspoons stone-ground mustard

Steps:

  • Finely grate peel from orange to measure 1 teaspoon. 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 skin around hen breasts and thighs; place orange slices under the skin. Place hens in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 40 minutes. Meanwhile, in a small saucepan, combine the wine, jam and orange juice. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened. Stir in mustard and orange peel. Set aside 1/2 cup sauce for serving; brush remaining sauce over hens. Bake hens 10-20 minutes longer or until a meat thermometer reads 180°, basting occasionally with pan juices. Warm reserved sauce; serve with hens.

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