With the crazy winter weather Vancouver has experienced in the last few weeks, specifically this past holiday week. Tasterboy (hereafter known as TB) and I thought we should have a back up holiday plan if we were marooned at home, unable to visit family and friends. I opted for a Cornish Game Hen – perfectly sized for a dinner for two.

This was moist, and delicious – though enjoyed in the days after Christmas. I particularly enjoyed the stuffing. Again the photo is brutal, but we haven’t recovered the camera yet from my mom’s house.

cornish-game-hen

Ingredients:

1 Cornish Game Hen
2 Tbsp butter
1/8 cup maple syrup
1 Tbsp Dijon mustard
salt and pepper

1/3 cup uncooked brown and wild rice
2/3 cup water
1 slice bacon
3 breakfast sausages cooked and diced up
1/2 onion, chopped
2 garlic cloves
1/2 apple cut in half, diced
4 mushrooms diced up
1 slice 12 grain bread diced
1/4 cup chicken or turkey broth
3/4 Tbsp ground mustard
1 Tbsp Maple Syrup

3 large carrots, roughly chopped
1/2 medium squash, cubed
1 leek, chopped
1 Tbsp olive oil
salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees
  2. Combine water and rice in a small saucepan, bring to a quick boil over high heat. Cover with lid and reduce to low. Allow to cook for 20 minutes, until rice is tender.
  3. Sautee onion in a pan, with a quick spray of Pam.
  4. Once onions start to sweat, add bacon, mushrooms, garlic and apple.
  5. Allow to cook out and caramelize.
  6. Add ground mustard, maple syrup, 2 Tbsp tap water and reduce.
  7. Remove mixture from heat.
  8. In a bowl combine cooked rice, chopped up bread, diced up sausage, and broth.
  9. Prepare poultry: remove innards, rinse and pat dry. Pull skin from bird, spread butter and season with salt and pepper.
  10. In a small pan, (I used an 8 inch square cake pan), add carrots, squash, leek, 0live oil and season with salt and pepper. Toss to coat.
  11. Stuff bird with prepared stuffing – place bird on top of vegetables.
  12. In a small bowl, mix maple syrup and Dijon mustard. Pour over bird.
  13. Cover with tin foil, roast for 1 hour, remove foil after one hour and continue to roast for another 30 minutes or so. Test bird for doneness – 165°F.
  14. Serve with roasted vegetables, stuffing and rice (if making more than recipe called for, I did – two birds, one stone)
  15. Optional step – I made gravy with the drippings from the Hen and vegetables – sweet and savoury!
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