| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game-pl, Skillet-pl |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil |
| 2 |
|
Game hens, split in half |
|
|
about 1 and 1/2 pounds |
|
|
each |
| 4 |
|
Peeled garlic cloves |
| 1/4 |
c |
Red wine vinegar |
| 1/4 |
c |
Chicken broth |
| 1/2 |
t |
Dried thyme |
| 1/2 |
t |
Dried rosemary |
| 2 |
t |
Dijon mustard |
|
|
Salt |
INSTRUCTIONS
Heat the olive oil in a large skillet, over medium heat for about 2
minutes or until almost smoking. Add the game hens, skin side down,
and saute for 5 minutes or until golden. With tongs, turn the hens
over, add the garlic and saute for another 5 minutes. Add the vinegar
and broth which will bubble up, then the thyme and rosemary. Cover and
simmer, over low heat, for 25 to 30 minutes or until the juices run
clear, not rosy, when the thigh is pricked with a fork. Transfer the
hens to a plate. Stir the mustard into the juices in the skillet and
boil down furiously, until 1/2 cup of liquid remains, scraping the
brown cooking particles into the sauce. Season with salt and pepper,
spoon over the hens and serve immediately. Yield: 4 servings All
Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <[email protected]>. Recipe by: COOKING
MONDAY TO FRIDAY SHOW #MF6627 Posted to MC-Recipe Digest V1 #717 by
[email protected] (Shermeyer-Gail) on Aug 03, 1997
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