Best Irish Cornish Game Hens With Cabbage Recipes

ROASTED CORNISH GAME HEN

Steps:

• Preheat oven to 450 degrees F.
• Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
• Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
• Place the hens in the preheated oven and roast for 25 minutes.
• While the hens are roasting, combine the chicken broth and wine in a bowl.
• After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
• Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

TUSCAN GRILLED CORNISH HENS

Steps:

• Sprinkle the Cornish hens with 1 teaspoon salt on each side.
• Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
• When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
• Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
• Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

IRISH CORNISH GAME HENS WITH CABBAGE

Steps:

• Core and thinly slice the cabbage. Rinse the leeks wekk, split in half lengthwise and rinse between the layers to remove hidden dirt. Thinly slice the leeks crosswise, into half circles. Cut your Cornish Hen and rub with the global gourmet herb seasoning.
• Slice the bacon into 1/3" pieces. In a large skillet, fry the b acon until crisp. Drain on paper towls, leaving 2 Tbs rendered bacon fat in the pan and reserving any poured off fat.
• Over medium high heat, brown the hen peices on all sides. Reduce the heat to low and continue to cook the pieces until almost done, just slightly pink in the center. Remove the pan and set aside.
• In the same pan, fry the leeks for a minute or so until they begin to soften. Add the cabbage and 3 thyme sprigs and cook just until the cabbage starts to soften, adding more bacon fat if needed. Add the vermouth and cook 1 minute. Stir in the cream and nutmeg. Place the hen pieces on top. Bring the mixture to a boil. Cover and simmer 10-15 minutes, too cook the hen through and to blend the flavors.
• Just before serving, season the cabbage with salt and pepper to taste, and stir in the vinegar, adding more as needed to perk up the flavors. Arrange the hen pieces on top of the cabbage. Sprinkle with bacon and the remaining 3 sprigs of thyme.

CORNISH HENS WITH CARAWAY CABBAGE

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add shallots, tomatoes and garlic; Sauté 8 minutes. Add wine, thyme and bay leaf. Boil until liquid is reduced by half, about 5 minutes. Add beef broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce heat; simmer 45 minutes, stirring often. Strain sauce into heavy medium saucepan, pressing on solids. Boil until reduced to 2 cups, about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to sauce. Boil until slightly thickened, stirring often, about 5 minutes. Season with salt and pepper.
• Tie caraway in cheesecloth square. Melt butter in heavy large skillet over medium-high heat. Add cabbage and onion. Sauté until cabbage begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer until liquid evaporates, stirring often, about 5 minutes. Discard caraway bundle. Stir in prosciutto. Season with salt and pepper.
• Preheat oven to 450°F. Season hens with salt and pepper. Place on baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven temperature to 375°F.; continue roasting until cooked through, about 30 minutes.
• Bring sauce to simmer. Rewarm cabbage over low heat, stirring often. Divide couscous among plates. Top with cabbage, then game hens. Spoon sauce over.

FLAVORFUL CORNISH GAME HENS

Steps:

• In a small bowl, combine the first five ingredients; sprinkle over hens. In a large skillet, cook hens over medium-high heat in oil until browned on both sides. Transfer to an ungreased 13-in. x 9-in. baking dish; set aside and keep warm., In the same skillet, saute green onions and garlic until tender. Stir in broth and orange juice concentrate; pour over hens. Bake, uncovered, at 350° for 35-40 minutes or until meat is tender and juices run clear. To serve, drizzle with pan juices and sprinkle with almonds and parsley.