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.
Ingredients:
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.
