"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Game Hens with Orange Marsala Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Game Hens with Orange Marsala Sauce, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, June 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For the Compound Butter
Combine; Spread Under Skin:
1/4 cup unsalted butter, softened
2 teaspoons minced fresh basil
1 teaspoon orange zest, minced
Salt and pepper to taste

For the Hens
Prepare Hens:
2 Cornish game hens, thawed (24 ounces each)

For the Sauce
Saute:
1/4 cup pancetta or bacon, sliced
1 tablespoon garlic, minced

Deglaze with; Reduce:
1/4 cup dry marsala or sherry

Add and Simmer:
1/2 cup chicken broth
1/4 cup fresh orange juice
1/4 cup orange zest, thinly sliced

Off Heat, Whisk in:
4 tablespoons unsalted butter, cold, sliced
1 tablespoon chopped fresh basil

Serve with:
Orange Green Beans, see online recipe

Directions:
Directions:
Prepare hens; use sharp kitchen shears to remove the backbone it's much easier than cutting with a knife. It'll take some muscle to split through the breastbone, but a large, sharp knife helps ease the task.Cook hens; remove from pan and rest. Drain off all but 1 tablespoon of the fat left from cooking the hens.

Combine ingredients for the compound butter. Place 1 tablespoon butter under skin of each hen half.

Prepare hens, lightly oiling them and seasoning with salt and pepper. Sear them, skin side down, in a large saute pan over high heat, for 5 minutes. Flip hens, then place the pan in the oven; roast, uncovered, for 20 minutes. Remove hens from pan and let rest, uncovered, 5 - 10 minutes.

Saute pancetta over medium-high heat in the same pan. When golden, add the garlic and saute for 1 minute more.

Deglaze with marsala; simmer until reduced to 1 tablespoon.

Add broth, juice, and zest; simmer for 5 minutes.

Off heat, whisk in the cold butter and basil.

Serve with green beans.




Whisk in the cold butter until completely melted. The constant whisking action helps emulsify the butter.

Number Of Servings:
Number Of Servings:
4 halves
Personal Notes:
Personal Notes:
I got this recipe from CuisineRecipes.com [CuisineRecipes@Lists.CuisineRecipes.com]

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1631W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!