Best Game Hens With Sumac Pomegranate And Cardamom Rice Recipes

POMEGRANATE GLAZED CORNISH GAME HENS

Steps:

• Preheat oven to 375 deress Season game hens with salt,pepper and thyme cook on rack for 1 hr.
• or until done.
• Brush pomegranate glaze on hens.
• Roast another 5 mins.
• Sprinkle with fresh pomegranat arils.
• Serve wigth remaining glaze as a sauce.
• Pomegranate Glaze To juice pomegranate slice in half crosswise and use a citrus juicer.
• In stainless stell sauce pan simmer juice with a pinch of salt until reduced to a syrupy glaze about 10 Mins.

MOROCCAN-STYLE CORNISH GAME HENS

Steps:

• Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
• Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.

CORNISH GAME HENS AND RICE BAKE

Steps:

• Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
• Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
• In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
• Heat water and dissolve bouillon; stir into rice mixture.
• Dot with butter.
• Place game hens cut side down over rice.
• Brush with 1 tablespoon honey.
• Sprinkle with salt.
• Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
• Bake uncovered for 30 minutes longer or until tender and brown.

CORNISH GAME HENS WITH POMEGRANATE MOLASSES

Steps:

• Preheat the oven to 350 degrees F.
• Tie each hen's legs together with butcher's twine or a blanched scallion green.
• Coat a large saute pan with olive oil and bring to medium-high heat. Season the hens on both sides generously with salt. Carefully lay the hens in the pan, skin side down, and cook until the skin becomes brown and crispy, 6 to 7 minutes. Turn the hens over and brown on the flesh side. Do not crowd your pan, you may need to do this in batches. Remove the hens to a sheet tray.
• Meanwhile, combine the molasses and garlic in a saucepan over medium heat. Bring the molasses to a boil and reduce by half until syrupy, about 20 minutes.
• Brush the hens on both sides with the reduced molasses. Put the hens in the oven and roast until they are cooked through, basting occasionally, about 20 minutes.
• Remove the hens from the oven and garnish with the sliced scallions.

GAME HENS WITH SUMAC, POMEGRANATE AND CARDAMOM RICE

Steps:

• Heat oven to 400 degrees. Season birds inside and out with salt, then tie legs together with butcher twine. In a small bowl, mix together the sumac, cinnamon and black pepper. Sprinkle spice mix evenly over exterior of birds and put a pinch in the cavities, too.
• Place seasoned birds in a roasting pan just big enough to fit and drizzle all over with pomegranate molasses. Turn birds breast-side down and add water to pan to a depth of ½ inch. Bake uncovered for 15 minutes, then reduce heat to 375 and turn birds breast-side up. Continue cooking for another 20 to 25 minutes, using a brush to baste birds with pan juices frequently, until well browned. Juices in thigh should run clear when pierced with a paring knife.
• Meanwhile, make the rice: Put rinsed basmati rice in a saucepan with a tight-fitting lid. Add cardamom, cloves, butter, currants, raisins, 2 1/2 cups water (or broth) and 1/2 teaspoon salt. Bring to a boil over high heat, then put on lid and turn heat to very low. Cook rice for 15 minutes, then turn off heat. Leave covered for 10 minutes.
• To serve, fluff rice and mound on a large warmed platter. Surround rice with finished birds and give birds a last dab of the pan juices. Sprinkle pomegranate seeds and pine nuts over everything and garnish with mint. Serve the pleasantly tart pan juices separately.