Best 4 Game Hens With Lime Garlic And Oregano Recipes

GAME HENS WITH LIME, GARLIC AND OREGANO

Steps:

• In a small bowl, mix the juice of the 3 limes, garlic, dried oregano and olive oil. Rub all over the hens and set in the refrigerator 1 to 2 hours.
• Preheat the oven to 375 degrees.
• Remove the hens from the refrigerator. Stuff the cavity of each with half of the fresh oregano, a lime half and half of the onion chunks. Tie the legs together with string and sprinkle all over with salt and pepper. Place on a rack in a roasting pan and roast breast side up, 20 minutes. Turn breast side down and roast another 20 minutes. Then turn over again and roast 20 minutes longer (1 hour total). Serve hot.

GARLIC PAN- ROASTED GAME HENS

Steps:

• Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.
• Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

CHIPOTLE-LIME GRILLED CORNISH ROCK GAME HENS

Steps:

• Heat a small skillet over medium.
• Add cumin seeds; heat 1 minute.
• Add oregano; cook and stir 30 seconds or until cumin is lightly toasted.
• Add 1 teaspoon oil and garlic; cook 30 seconds.
• Remove from heat.
• Blend cumin mixture and remaining ingredients, except hens, in a small bowl.
• Wash hands.
• Rinse hens and pat dry.
• Lightly salt and pepper inside of hens.
• Secure wings to hens and tie legs together with string, if desired.
• Place marinade in a large resealable plastic bag; add hens and seal bag.
• Wash hands.
• Turn bag to coat hens evenly with marinade.
• Refrigerate at least 8 hours or overnight, turning occasionally.
• Set up grill for indirect cooking: For gas grill, preheat all burners on high.
• Turn one burner off; place food over "off" burner.
• Reset remaining burner(s) to medium.
• Close lid.
• For charcoal grill, arrange hot coals around outer edge of grill; place disposable pan in open space; place food over open area.
• Close lid. Heat to medium.
• Wash hands.
• Remove hens from marinade; discard leftover marinade.
• Place hens (not touching) over indirect heat on grill.
• Wash hands.
• Grill hens, covered, 50 to 60 minutes or until done (internal temp 180ºF).
• Let stand 5 minutes before serving.
• Serving Suggestion: Serve with black bean salad and corn on the cob. Refrigerate leftovers.