Roasted Game Hens with Apples and Sage


I love this recipe when the nights are getting cooler and the leaves are beginning to change their colors. Apples are the perfect fall fruit, and sage brings a promise of the Thanksgiving that’s just around the corner.
2 game hens, split at the backbone
1/2 teaspoon paprika
1/2 teaspoon onion powder
Salt and freshly ground pepper, to taste
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, sliced thin
3 tablespoons fresh sage, chopped, plus a few whole leaves for garnish
2 apples, peeled, cored, halved, sliced 1/4" thick
1/4 cup brandy
1 Preheat oven to 400°F.

2 Press on breastbone of each hen to flatten. Sprinkle hens with paprika, onion powder, salt and pepper.

3 Melt butter and oil in large frying pan over medium-high heat. Place hens, skin side down, in pan and cook until a deep golden brown, 5 to 7 minutes. Turn and cook other side for 5-7 minutes. Remove from pan.

4 Sauté onions in same pan for 5 minutes, then add apples, sprinkle with 1/2 the chopped sage, and cook for 3 minutes longer. Add brandy to pan to deglaze, then cook for 2 minutes. Remove apples and onions from pan with a slotted spoon and mound mixture in center of roasting dish. Arrange hens, skin side up, so that they are just resting on either side of apple-onion mixture.

5 Pour sauce from pan over hens. Sprinkle with remaining chopped sage, then place in oven and roast for 20-25 minutes.

6 Serve garnished with fresh sage.

servings  use metric
original recipe yield: 4 Servings

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