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| Recipes |
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| Game Hens with Ricotta Stuffing |
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(makes two hens)
 Cornice Game Hens - 2 each
Clarified butter or vegetable oil - 2 tablespoons Chicken stock - 1½ cup Stuffing Stale baguette, sliced ¼ inch thick - 2 cups Ricotta - ¾ cup Yellow onion, diced - 1 cup Celery, sliced - 1 rib Carrot, peeled, sliced - 1 each Garlic, minced - 2 cloves White wine, dry - ¼ cup Olive oil - 1 tablespoon Fresh Parsley, chopped - ¼ cup Fresh Basil, chiffonade - ¼ cup Kosher salt and fresh ground pepper - to taste Preheat oven to 325f. Heat 1-tablespoon olive oil in ovenproof sauté pan; sauté onion and carrot over medium heat for 5 minutes. Add garlic and celery, sauté 1 minute more. Add wine and reduce till thick. Place onion mixture and all other stuffing ingredients in food processor and pulse till breadcrumbs are the size of peas. With paper towel wipe out sauté pan; add and heat vegetable oil. Stuff hens with bread mixture and tie legs together. Evenly salt and pepper the hens. - Increase heat to high and place hens in hot oil breast-side down. The 325f oven won’t give your birds much color, so it is important to brown deeply and evenly on the stove. This should take about 10 minutes. When hens are golden remove to a plate; dump out oil (vegetable oil won’t clog your drains – it’s always a liquid) and wipe out pan. Place hens back in sauté pan and into oven for about 35 minutes. An instant-read thermometer should indicate at least 150f when inserted into stuffing. Remove hens to a plate to rest. Return pan to stove, deglaze with chicken stock, adjust seasonings and reduce slightly for a quick jus. Buon Appetito! |
