Cornish Game Hens


I know, I know…  it’s not beef.  But, it does have bacon!  Seriously though, this is an incredibly easy, but elegant dish that your entire family will love.

Use These…

  • 2 Cornish Game Hens, butterflied
  • 1 stick butter, softened
  • 5 to 7 sage leaves, finely chopped
  • 1 lemon, zested
  • Salt and freshly ground black pepper
  • Olive oil, for sautéing
  • 4 strips thick bacon, chopped

Do This…

Preheat oven to 425 degrees F.

GameHensDried

Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for one hour.

GamesHensPrepped

Add sage and lemon zest to butter and cook in a small sauce pan until thoroughly melted and fragrant.  Set aside, but keep warm.

After you pull the hens out, rub them with a little olive oil and season them well with Kosher salt and fresh ground pepper.

GameHensSkillet

Sear, skin-side down, in large stove top safe roasting pan or large oven safe skillet until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes.

 

GameHensBacon

Flip birds over, and baste with sage butter.

Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally.

Let rest 10 minutes before serving.

I like to serve this with stuffing!

GameHensDone

 

Butterflied Cornish Game Hens

Use These…
  • 2 Cornish Game Hens, butterflied
  • 1 stick butter, softened
  • 5 to 7 sage leaves, finely chopped
  • 1 lemon, zested
  • Salt and freshly ground black pepper
  • Olive oil, for sautéing
  • 4 strips thick bacon, chopped
GameHensDone
Do This…
  1. Preheat oven to 425 degrees F.
  2. Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for one hour.
  3. Add sage and lemon zest to butter and cook in a small sauce pan until thoroughly melted and fragrant.  Set aside, but keep warm.
  4. Season hens with salt and pepper and sear, skin-side down, in large stove top safe roasting pan or large oven safe skillet.
  5. Sear until skin caramelizes and turns golden brown and crispy, about 7 to 10 minutes.
  6. Flip birds over, and baste with sage butter.
  7. Sprinkle tops with chopped bacon and place in preheated oven to finish cooking, 25 to 30 minutes, basting occasionally.
  8. Let rest 10 minutes before serving.

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