looking for a tasty recipe for cornish game hen?

Answer 1

BUNDLED UP CORNISH HENS:
Wrapping these Cornish hens in foil makes them juicy. Finishing them on the grill makes them crispy.
2 (1 pound) Cornish hens
1 cup orange juice
1/2 cup honey
2 tablespoons lemon juice
1/4 cup (1/2 stick) butter, melted
1 teaspoon seasoned salt
2 teaspoons ground cinnamon
Wash the Cornish hens with cold water and pat dry with paper towels. Split in half and set aside.
Combine the remaining ingredients in a medium-size bowl and mix well. Dip the hen halves into the mixture, coating evenly. Place 2 halves in a 20-inch long piece of heavy-duty aluminum foil and the other 2 halves in another piece of foil. Pour the leftover mixture over the hens and wrap tightly. Place on a preheated barbecue grill over medium-high heat and cook for 30 minutes.
Remove the hens from the foil and place on the grill, discarding any remaining liquid. Cook the hens for another 7 minutes per side, or until the skin is crispy and the juices run clear.
Yield: 4 servings
http://www.recipegoldmine.com/grillpoult...

Smoked Rock Cornish Hens
http://www.recipegoldmine.com/smoke/smok...
Texas-Style Game Hens on the Grill
http://www.recipegoldmine.com/grillpoult...
Grilled Raspberry Cornish Game Hens
http://www.recipegoldmine.com/grillpoult...

Purple Plum Sauce
http://www.recipegoldmine.com/grillsauce...

Answer 2

Grilled Cornish Hens
1/4 cup butter, softened
2 green onions, finely chopped
2 tablespoons minced fresh parsley
1-1/2 teaspoons ground ginger or 2 tablespoons grated fresh gingerroot
3 garlic cloves, minced
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 Cornish game hens (20 ounces each)
Coat grill rack with nonstick cooking spray before starting the grill. In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities.
Grill hens, covered, breast side up over medium heat for 25 minutes. Turn breast side down. Cover and grill 25-35 minutes longer or until a meat thermometer reads 180° and the meat juices run clear. Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=18370

Answer 3

Personally I just salt and pepper the bird good and baste it with melted butter, then every 20 minutes or so baste it with the drippings until it's done. Other then that, use a cup or more of wine in the pan and then baste it the same way. The combination of both the butter and wine enhances the flavor.

Answer 4

Split the back and lay in the pan spread apart. Season with oregano, thyme, basil, salt, pepper, powedered onion, and spray lightly with fat free cooking spray butter flavor. Cook for about a hour and a half (depending on your oven). It's good enough to make your toes curl!!

Answer 5

i marinade the game hens in a teriyaki sauce for 2-3 hours, then season with lemon pepper. grille on a low to medium heat til almost golden brown, then i put a teriyaki glaze over & finish bbqing til done

Answer 6

www.recipezaar.com

I love to just put them on the rotisserie

Answer 7

Clay Pot Stuffed Cornish Game Hens Recipe
Ingredients:
3 cornish game hens
arrowroot
***Marinade***
1/4 cup red table wine
1/4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons Worchestershire sauce
2 bay leaves
1 clove garlic, pressed
1 teaspoon salt
1/4 cup Curacao
***Stufffing***
12 prunes, cooked and chopped
1/3 cup brown rice, COOKED IN
1 cup water
1 teaspoon grated fresh ginger root
1 teaspoon cloves
salt, to taste
pepper, to taste
1 onion, chopped fine

Directions:

Combine all ingredients for the marinade (except the Curacao) and marinate the Cornish game hens for 24 hours, basting often.

When ready to cook, drain the hens, and reserve the marinade. Combine all the ingredients for the stuffing and stuff the hens. Pour the reserved marinade into a saucepan and cook under high heat, stirring constantly until marinade is reduced to half its original quantity.

Presoak clay pot, top and bottom, in water for 15 minutes. Place hens in the clay pot and pour the reduced marinade over them. Place coverd pot in a cold oven. Set temprature to 480 degrees. Cook 45 minutes.

5 minutes before hens are done, remove clay pot frm the oven and pour off the liquid into a saucepan. Return the pot, uncovered, to the oven for the final 5 minutes of cooking.

Meanwhile, bring the liquid to a boil and thicken with arrowroot, then add the Curacao and return to a boil. Serve the sauce over the hens.

From "The Clay-Pot Cookbook" by Georgia MacLeod

This recipe for Clay Pot Stuffed Cornish Game Hens serves/makes 3

American Cornish Hen Recipe
Ingredients:
8 Cornish hens (16 oz each)
4 cups brown rice, cooked
8 ounces mixed, dried fruit
1 teaspoon fresh ginger, chopped
1/2 cup fresh parsley, chopped
1/4 cup orange marmalade
1 teaspoon salt
2 ounces Butter

Directions:

Cook rice following directions on package. Add all other ingredients and blend with cooked rice. Wash hens and dry stuff with rice mixture. Tie legs together and set on roasting pan, baste with butter and season to taste with paprika, salt and pepper.

Preheat oven to 350f and roast for about an hour.

This recipe for American Cornish Hen serves/makes 8

Autumn Fruit Cornish Hens Recipe
Ingredients:
8 Cornish game hens(each about 1 lb)
12 large Garlic cloves, peeledand finely minced
4 tablespoons Oregano, dried
Salt (to taste)
Pepper (to taste)
1 cup Red wine vinegar
1/2 cup Olive oil
1 cup Prunes, pitted
1 cup Apricots, dried
1 cup Green olives, pitted
1/2 cup Capers (plus a bit of the juice)
8 Bay leaves
1 cup Brown sugar
1 cup White wine, dry
4 tablespoons Italian parsley (chopped)

Directions:

Clean hens well under cold water. Pat dry.

In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate.

Preheat oven to 350 degrees F. Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them.

Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauce boat.

This recipe for Autumn Fruit Cornish Hens serves/makes 8

Blueberry Stuffed Cornish Hens Recipe
Ingredients:
8 Cornish Hens, thawed
Salt and pepper
1/4 cup Oil
1/4 cup Lemon juice
1/4 cup Angostura Bitters
4 cups Fresh blueberries
4 teaspoons Sugar
1/2 cup Butter or margarine
8 small Bay leaves

Directions:

Sprinkle game hens inside and out with salt and pepper. Mix oil, lemon juice and Angostura Bitters and brush game hens with mixture inside and out. Fill each bird with 1/2 cup blueberries and 1/2 tsp sugar. Sew or skewer opening and place on a shallow pan. Spread soft butter over breasts of birds and place bay leaf on butter. Roast in a preheated 350 degree oven for 1 hour or until leg is easily moved.

This recipe for Blueberry Stuffed Cornish Hens serves/makes 8

Cornish Game Hens with Cherry Sauce Recipe
Ingredients:
2 Cornish game hens
Stove top stuffing to fill hens (or use your favorite stuffing recipe)
1 1/2 cup hot water
6 tablespoons butter, divided
10 ounces jar currant jelly
1/4 cup pitted, dried red cherries coarsely chopped (I leave them whole)
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon allspice

Directions:

In a med. bowl, combine stuffing mix with the seasoning packet, water and 4 tbsp butter. (If using your own stuffing mixture omit these steps) stuff the hens and place in a baking dish. In a small saucepan, combine the jelly, cherries and 2 tbsp butter, lemon juice, salt and allspice. Cook over low heat stirring until the jelly melts. Reserve 2/3 cup of the sauce and set aside. Brush remaining sauce over hens and bake 350: for about 1 1/2 hours or until the juices run clear. Remove for baking dish and arrange on a warm platter-spoon the remaining sauce over the hens. The sauce can be strained and the cherries discarded if you like. I serve this with mashed potatoes (using the sauce over the potatoes) and a green vegetable.

This recipe for Cornish Game Hens with Cherry Sauce serves/makes 2

Cherry Marinated Cornish Hens Recipe
Ingredients:
2 whole Cornish hens
1 (25. oz) jar of pitted cherries in syrup ( sweet or sour )
honey as needed
salt, pepper, garlic powder, paprika, parsley

Directions:

Drain the syrup from the cherries ..Reserve cherries.. Place cherry syrup in a plastic ziplock bag with the 2 Cornish hens. Seal and marinade hens ( turn bag occasionally to distribute syrup ) overnight in the refrigerator. Bring hens to room temperature 1 hour before roasting. Drain and pour syrup into the bottom of a roasting pan and place hens on a roast rack over the pan.Place some cherries in the cavity of the hens, reserve the others for garnish . Season hens to taste and rub or brush all over with honey.Roast hens 375F for about 1 hour or done.

Carefully remove hens to platter. Spoon the pan syrup and drippings over the hens and garnish with the reserved cherries.

This recipe for Cherry Marinated Cornish Hens serves/makes 4