| Mark's Balsamic and Herb Crusted Game Hens
Mediterranean
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| Simple to make, outstanding flavor! You can substitute fresh herbs if you have them - just double the measurement. You can also stuff some wedges of oranges or lemons in the cavity. The glaze here produces a deep brown color; if you find your hens are getting too dark, tent with a bit of foil. |
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| Ingredients |
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2 1.5 pound games hens (or 1 hen per person if less than 1 pound each)
Salt and freshly ground black pepper, to taste +
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 tablespoon Dijon mustard
1 1/2 tablespoon honey
1 tablespoon balsamic vinegar
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
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Steps
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| 1 | Preheat oven to 375°F. |
| | 2 | Pat hens dry and season all over with salt and pepper. Sprinkle onion and garlic powders over hens. |
| | 3 | In a small bowl, whisk together mustard, honey and balsamic vinegar. Spread mixture all over hens, then sprinkle with the herbs. Place breast side up on rack in shallow roasting pan. |
| | 4 | Pour 1/2 cup water in bottom of roasting pan. Roast hens, basting occasionally with pan juices, for 1 hour, or until juices run clear from thigh when pierced with a fork. Check after 45 minutes to make sure hens are not getting too browned. The color should be deep, deep brown, but not black. Tent with foil if necessary. |
| | 5 | Cut each hen in half and arrange on serving platter. Skim fat from pan juices and spoon some of the juices over the pieces. |
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| Yield |
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original recipe yield: 4 Servings
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| Notes
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This can be made with chicken if game hens are not handy.
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If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
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