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Empty Nester Roasted Cornish Game Hens

Contributed By: Robert, CO | See all of Robert's recipes
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Active Time:  30 Minutes
Total Time:  4 Hours
  4 Servings
When our children went off to college, we had to learn to cook again, for months we had way to much food every night after dinner. We started cooking game hens as part of the solution. These little poulty offerings are excellent tasting and low fat.
2 Cornish Game Hens (about 22 ounces each)
2 cups merlot
1 medium onion diced
5 dried mission figs
1/4 cup California Dates
1/4 cup California Raisins
2 Tbsp Sundried Tomato
2 Tbsp Smoked Salt
1/4 Cup Dark Sesame oil
2 Tbsp Sorghum Molassas (or regular molassas)
2 Tbsp Royal Fig preserve
5 Carrots
5 Medium Potatoes
5 Starks Celery
Season Salt and pepper for final roast
1 gallon ziploc bag
The first part of the recipe is to marinate the Cornish game hens. Place the hens into a one gallon ziploc bag, add the merlot, onion, dried figs, dates, raisins, Sundried tomato, smoked salt, sesame oil, molassas, and royal fig preserve into the bag with the game hens. Mix throughly and remove to cooler for two to three hours.

Prepare carrots and potatoes by peeling and slice celery. It is best to slice these vegetables on the bias so that have nice big diagnal cuts of vegetables. Place half the vegetables in the roasting pan, place in the two game hens, arrange the remaining vegetables around the game hens leaving the breast uncovered. Season to taste with season salt and peppper. Place in cooler for one hour to allow exposed skin to dry. (If you don't like crispy skin you can place the dish immediately in a 325 F oven with the rack at the middle level.

Bake until game hens reach 157 F. Check that all vegetables have cooked tender. Serve after 10 minute waiting time.

Date Added: 01/23/2010
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