Orange and Rosemary Game Hens

   Posted by: anj68   in Dairy Free, Gluten Free, recipe

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.

Tags: , , , , ,

This entry was posted on Monday, September 17th, 2012 at 12:18 pm and is filed under Dairy Free, Gluten Free, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Trackback/Ping

  1. Grilled Cheddar Ice Cream Sandwich and Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog    Sep 18 2012 / 8am:

    […] cheddar ice cream PB&J sandwich, ground cherry chutney, orange and rosemary game hens, field mushrooms with hazelnuts, pumpkin muffins, and lingonberry glazed Swedish meatballs and […]

Leave a reply

Name (*)
Mail (will not be published) (*)

%d bloggers like this: