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 Roasted Game Hens Mediterranean (Rev)
This is an old favorite of The Little Woman, who prepared it quite often when we got tired of grilled game hens.  She also did it with 4 birds as a dinner-for-eight, as shown prepared in a paella pan. 

Originally in 2005, the recipe called for refrigerating the mixed ingredients together with the raw game hens overnight in a stainless steel bowl.  Upon reflection, this is not a good food safety practice, since marinades used with raw meat should be discarded. Instead, the mixed ingredients are now refrigered overnight without the raw hens. Prior to roasting, the hens are now browned in a skillet before the dish is assembled for roasting.

A rice dish goes nicely with these hens and their jus.

Roasted Game Hens Mediterranean (Rev)
Yield:  4 servings
See Abbreviations, if needed

• 2 games hens, split w/ backbone removed
• 1.5 oz EVOO
• 5 cloves garlic, minced
• 1.5 T oregano
• 1/3 C prunes, pitted
• 1/3 C dried apricots
• ¼ C pitted and sliced black olives
• ¼ C capers, drained
• 4 pickled lemons, quartered (optional)
• 3 bay leaves
• 1/3C brown sugar
• 2 T chopped fresh Italian parsley
• 1/3 C red wine vinegar
• ¼ C white wine
• S/P
1. Rub hens with S/P and set aside
2. In a SSB, combine all the ingredients 
    except the hens and white wine.  Mix well
3. Cover and refrigerate the mixture overnight
4. When ready, preheat oven to 350F
5. Heat a skillet to medium-high, add EVOO and brown the halved hens briefly
6. Remove the marinade from the fridge and add the white wine
7 Arrange the hens in a roaster pan and spoon over the marinade
7. Roast uncovered for 70 to 90 minutes until leg joints move easily
and the breasts have an internal temperature of 165F
8.  Transfer the hens to a heated serving platter 
9. Spoon fruit, olives and capers over the hens and keep warm 
10. Degrease the roasting pan and deglaze with water 
11. On the stovetop, over high heat, reduce the roasting liquid to serve four generously
12. Remove the bay leaves and pour some jus over the hens on the serving platter
13. Top the hens with a little parsley before serving
14. Serve remaining jus in a heared gravy boat



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