(Rock) Cornish Game
Rock Cornish Game Hen
Game Hen Stock
1 medium onion,; cut in half
game hen bones
celery stalk water
1 chicken bouillon cube
1/2 tblsp butter
2 tsp flour
1 c game hen stock
2 tblsp mushrooms, canned, sliced
2 tblsp bamboo shoots, canned
1/2 tsp white pepper
Stuffing for Hens
3 slice white bread
2 pork link sausages
1/3 c celery; chooped fine
1/3 c onions; medium dice
1/2 tsp thyme
1 tblsp chicken bouillon dissolved in 1 tblsp water
Clay for Sealing Pot
1 c all purpose flour
3/4 c cornstarch
1 tsp baking poeder
1/2 drop red food colouring water
To Assemble Dish
2 boned game hens
recipe veloute sauce
3 pork link sausages
4 bacon strips
*This recipe, to be baked in a clay pot, is made in several stages. In fact, the game hen can be deboned the day before it is cooked. Use the bones for stock, as directed and prepare the stuffing for the hens the day they are to be cooked. Make the clay for sealing before stuffing the hens.
Deboning the Game Hen: Using a sharp boning knife, split the hen from the buttucks to the neck. The deboning is easier if the hen is split on one side of the backbone, not down the middle. Lay the hen flat on the board to expose the backbone and rib cage. Pull out the cartiledge in center.
Carefully pull the rib cage out, working the knife between the rib and the flesh. Also remove the wishbone. Do not remove bone from the wings or thighs or legs. Wash and dry hens and refrigerate, covered, until ready to use.
Game Hen Stock: Press the onion, cut side down, on a hot surface until well browned, Place onion and bones in baking pan and bake at 350 degrees F for 20 minutes. Combine celery, water, bouillon, and baked bones in a saucepot. Boil, uncovered, to reduce liquid to 1/2. Set aside.
Veloute Sauce: Heat butter in small saucepan and blend in flour. Stir in stock gradually. Cook and stir with a whisk until thickened and smooth. Ass remaining ingredients, Set aside.
Stuffing for Game Hens: Put bread slices in blender or food processor with steel blade and process to make medium crumbs. Set aside. Remove skins from the sausage and crumble. Fry in a skillet until browned. Add celery and onions and continue cooking until celery and onions are tender. Add bread crumbs
and remaining ingredients and mix thoroughly. Set aside.
Clay for Sealing Pots: Mix dry ingredients. Mix food colouring with water. gradually stir into the flour mixture until it reaches the consistency of a biscuit batter. Mix well and set aside.
To Assemble the Dish: Spread hens out flat, sink sides down. Divide stuffing between hens, shaping stuffing into balls. Bring hens up around the stuffing and shape into a ball. Heat Veloute Sauce and pour into the clay pot. Lay hens, breast side up, into Veloute Sauce. Cut each sausage into 3 pieces and
place around hens. Cover and seal edges of pot with clay. Bake in a 350°F oven for 1 hour.
Recipe From: Papeete Bay Verandah, Polynesian Village Resort Cooking With Mickey Around Our World
Rock Cornish Game Hens With Wild Rice Stuffing
6 game hens
1/2 tsp salt
1/4 lb margarine
1/4 tsp pepper
1/2 tsp sage
Cherry Orange Sauce
2 tblsp cornstarch
1/2 c sugar
1/4 tsp salt
1/4 tsp ginger
1/4 tsp dry mustard
1 can pitted red sour cherries-1 lb. size
1 tblsp grated orange rind
1/2 c orange juice
1/3 c currant jelly
2 tblsp sherry
red food coloring
Wash game hens, cut in half down breast and back. Pat dry. Mix margarine and spices. Rub hens with softened seasoned margarine. Place 1 teaspoon seasoned margarine in each cavity, then skewer neck and abdominal cavity openings. Place in a shallow baking pan greased well with flavored butter. Bake at 350°F,
50 to 60 minutes, or until hens test done. Halfway through the baking process, baste with cherry-orange sauce. Serve remainder of sauce in bowl. Serves 6.
Cherry Orange Sauce: Drain cherry liquid and combine with orange juice, orange rind, and currant jelly. Stir to blend. Add cornstarch, sugar, salt, dry mustard and ginger. Cook, stirring constantly until mixture is thickened. Add enough red food coloring to make a pleasant red. Add the drained cherries and sherry.
Yield: 3 cups.
Cornish Hens With Corn-Chorizo Stuffing
1 tsp oil
4 cornish hens; skinless
1 tblsp chili powder
3 1/4 oz chorizo; diced
2 tblsp defatted chicken broth
2 c defatted chicken broth
6 cloves garlic; diced
1/4 c celery; diced
1 medium onion; diced
4 c carrot; diced
1 poblano chili pepper; cored, seeded <,br>
3 tsp chopped herbs (thyme, sage, cilantro)
6 1/2 c cornbread; crumbled
1 freshly ground black pepper
Cornbread: Use two 8.5-oz. packages corn muffin mix. Prepare with 1/4 c. egg substitute and 1/3 c. skim milk. Bake in 8 x 8-in. pans for 20 min. Cool.
Set oven to 450°F.
Heat 1 tsp. oil in a roasting pan. Place hens in roasting pan and dust with chili powder; roast 20 minutes. Reduce oven to 350F. Do not remove.
While hens are roasting, brown chorizo in a dry medium saute pan; add 2 tbsp. broth, garlic, celery, onion, carrot and diced poblano; saute 3 min.
Transfer to a mixing bowl. Add herbs, cornbread and 2 c. broth; mix well. Bake in 13 x 9-in. pan for 25 min. while hens continue to bake.
Remove cornbread and hens from oven. Halve hens and serve each half with 1 c. stuffing and Cranberry-Mango Relish.
1 c fresh cranberries
1 large mango
3 tblsp red onion; finely diced
1 tblsp jalapeno pepper - minced
1/4 c cilantro; coarsely chopped
1/4 c fresh lime juice
1 tblsp honey
1 tblsp ground pepper
This colorful red-and-yellow relish is perfect for fall and goes well with any game bird.
Simmer cranberries in water to cover until they pop, about 10 min. Drain.
Peel the mango; seed and coarsely chop.
In a medium bowl, combine cranberries with mango, onion, jalepeno, cilantro, lime juice and honey. Season to taste with freshly ground pepper.
Cover; refrigerate for up to 1 day. Bring to room temperature before serving. Makes about 2 cups.