Best Deviled Cornish Hens With Mustard Sauce Recipes

ROASTED CORNISH HEN WITH MUSTARD SEED TOPPING

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, put the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen. In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F. oven for 10 minutes. While the hen is roasting, in a small bowl whisk together the oil, the mustard, the mustard seeds, the rosemary, the garlic, and salt and pepper to taste. Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes. Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 4 to 5 minutes, or until the skin is crisp. (Do not let the mustard seeds burn.) Transfer the hen to a platter and keep it warm. To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates, cut the hen in half with a sharp knife, and arrange each half on top of the sauce.

DIJON-STYLE CORNISH HENS WITH MUSTARD SAUCE

Steps:

• Scatter the vegetables in a large slow cooker.
• Sprinkle the hens inside and out with salt and pepper to taste.
• Tuck a garlic clove inside the cavity of each one.
• Place the hens in the slow cooker.
• Pour the wine around the hens.
• Cover and cook for 6-8 hours, or until the hens are tender and cooked through.
• Remove the hens to a serving platter; cover and keep warm.
• Strain the cooking liquid into a medium saucepan.
• Bring the liquid to a boil and cook it over med-high heat until slightly reduced.
• Turn the heat down slightly and whisk in the mustards.
• Stir in the parsley and butter.
• Taste for seasoning and adjust.
• Pour the sauce over the hens and serve.

ROASTED CORNISH GAME HEN WITH MUSTARD GLAZE

Steps:

• Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen.
• In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes.
• While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste.
• Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes.
• Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn).
• Transfer the hen to a platter and keep it warm.
• To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce.
• Serve and enjoy!

DEVILED BREADED CORNISH HENS

Steps:

• Preheat the broiler to high. If the oven has a separate temperature control, set the oven heat to 450 degrees.
• Place the split hens on a flat surface and pound lightly with a flat mallet. Sprinkle the hens on all sides with salt and pepper to taste and the oil.
• Combine the mustard and wine in a small bowl and set aside.
• Arrange the halves neatly in one layer, skin side down, on a baking sheet and place under the broiler about three inches from the source of heat. Broil about eight or nine minutes and turn the halves.
• Return to the broiler and broil about three minutes. Remove the halves and brush the skin side with the mustard and wine mixture. Turn the halves and brush the second side with the mustard mixture. Brush with the pan drippings and sprinkle with bread crumbs.
• If the oven and broiler have dual heat controls, turn off the broiler and set the oven heat to 450 degrees. Put the hens in the oven and bake 15 minutes. Serve with sauce diable.

CORNISH GAME HENS WITH MUSTARD AND ROSEMARY

Steps:

• Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
• Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
• Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
• Arrange watercress on large platter. Arrange hens atop. Serve with sauce.

ROASTED CORNISH HENS WITH HONEY MUSTARD GLAZE

Steps:

• Season the hens inside and out with salt and pepper.
• Place equal portions of bay leaves, garlic, thyme and chili flakes inside the cavity of each hen.
• Brush the hens with oil.
• Place, breast side down, on a rack in a roasting pan.
• Cover and roast in a preheated 375 degree F oven for 40 minutes. Check at this point to see if the leg pulls away easily from the body and the meat is no longer pink. If still pink, roast for another 10 to 15 minutes.
• Meanwhile, combine the honey, mustard, vinegar, cumin and cilantro in a bowl.
• Brush over the hens.
• Roast uncovered for another 10 minutes to brown the glaze.

DEVILED CORNISH HENS WITH MUSTARD SAUCE

Steps:

• Preheat broiler to high.
• Place hens on a flat surface and pound them with a meat pounder or mallet. Sprinkle the hens on all sides with salt, pepper, rosemary and oil.
• Combine mustard, cumin, lemon juice, Worcestershire sauce and white wine in a small bowl and set aside.
• Arrange hen halves neatly in one layer, skin side down, on a baking dish and place them under the broiler about 3 inches from source of heat. Broil about 8 to 9 minutes; turn halves and broil about 3 minutes more.
• Turn off broiler and set oven heat to 450 degrees.
• Brush mustard mixture on both sides of the hens. Brush with pan drippings and sprinkle both sides with bread crumbs. Put hens in oven skin side up and bake 15 minutes. Transfer to a serving plate and pour butter over the hens.