This cornish game hen recipe is elegant enough to serve for a special New Year’s Eve dinner, but also delicious any old time. The vibrant flavor comes primarily from a blend of 10 different herbs and spices. I like to serve these game hens on a bed of couscous or basmati rice.
Ingredients:
- 2 Cornish game hens, giblets and backbone removed and split in half
- 1 Tbsp dried rosemary leaves
- 1 Tbsp dried thyme leaves
- 1 Tbsp cumin seeds
- 1 tsp. fenugreek seeds
- 1 tsp. fennel seeds
- 1 tsp. mustard seeds
- 1 tsp. curry powder
- 1 tsp. turmeric
- 1/2 tsp. cayenne pepper
- 1/2 tsp. coriander seeds
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 2/3 cup dry white wine
- 2 green onions, minced
- 1 garlic clove, peeled and minced
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
Method
- In a spice or coffee grinder, combine the rosemary, thyme, cumin, fenugreek, fennel, mustard, curry powder, turmeric, cayenne and coriander. Grind the seeds and herbs into a coarse powder and pour into a bowl. Season with a pinch of salt and pepper.
- Stir in the olive oil to make a spice paste.
- On a platter or large plate, rub the spice blend all over the Cornish game hen halves. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Heat the oven to 450 F.
- In a small saucepan, bring the wine, green onions, garlic, Worcestershire sauce, and soy sauce to a boil over high heat.
- Reduce the heat and simmer the sauce until reduced by about one-third.
- Sprinkle the game hens with kosher salt and roast, skin side up, for approximately 20 minutes, until the hens are nicely browned and the inner thigh juices run clear. Baste two or three times with the pan sauce while roasting.
- Serve the game hens drizzled with the pan sauce.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
