Review/Rate this Recipe Save to MyRecipes Rating:

Title: Fun And Game Hens
Yield: 2 Servings

Ingredients

  -----------------------STEP ONE (STUFFING-----------------------------
      2    slices bacon
    1/4 c  onion; minced
    1/3 c  mushrooms; chopped
      1 c  dry bread crumbs
    1/3 c  walnuts; chopped
      1    salt; to taste
    1/4 ts thyme
    1/4 ts sage
 
  --------------------STEP TWO (BASTING SAUCE---------------------------
      3 tb butter
      2 tb dry white wine
    1/4 ts garlic; minced
    1/8 ts sage
 
  ------------------------STEP THREE (SAUCE-----------------------------
      1 tb flour
    1/4 c  dry white wine
    1/4 c  black current jelly
    1/4 ts dry mustard
      1    salt; to taste

Instructions

Step one: Fry bacon until done. Remove from pan, reserve drippings, and
drain on paper towels. Over medium flame saute‘ onion and mushrooms in
bacon drippings until tender. Remove and combine with remaining
ingredients, tossing lightly. Stuff hens and close openings with wooden
toothpicks. Step two: Preheat oven to 400^. Melt butter in small pan, add
remaining ingredients, mix well. Place hens, breast-side down, in roasting
pan. Brush with basting sauce. Roast 1 hour; baste occasionally. Remove
hens to warm serving platter, cover loosely, keep warm.
Step three: Pour off all but 2/3 cup drippings from roasting pan. Place
pan on stove top, over medium flame; whisk in flour until smooth. Cook 2
minutes.
Add remaining ingredients and bring to a boil; reduce flame and simmer
until thickened. Pour sauce into serving boat and pass. Source: Cooking In
The Nude--For Men Only, c1987

Reviews