Orange and Rosemary Game Hens

Final dish of the orange rosemary game hen (cut in half), field mushrooms with hazelnuts, and port wine poached pears. Created September 16, 2012.

A very simple dish to make.  We created enough for 4-8 depending on the size of the rest of the meal and the appetites of your guests.

4 game hens
2 cups of orange juice
1 tsp garam masala (can be found in most ethnic food sections)
4 oranges
1 large leeks, diced (a very mild onion flavored vegetable)
2 sprigs of fresh rosemary
Black pepper (to taste)

Marinate the hens in 2 cups of orange juice for at least 4 hours.  While marinating, remove the zest and juice from the oranges.  In a large pot or Dutch oven, place the hens with a trivet at the bottom to prevent sticking.

Add the majority of the zest (reserve 2 TB of orange zest) and fresh juice along with 1 cup of water.  Tear the rosemary in half and add to the mixture.

Cook until the hens reach 160 degrees.  Pull off the heat and let set for 5 minutes before serving, sprinkling the 2 TB zest and garam masala to the dish and serve family style along with some rustic bread and red wine.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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