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Oven-roasted Cornish Game Hens With Sage-shallot Polenta

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CATEGORY CUISINE TAG YIELD
Cornish Cooking liv, Import 1 Servings

INGREDIENTS

Sage-shallot polenta or any
kind of leftover polenta
2 T Minced fresh sage leaves
1/4 lb Pancetta, cut into small
cubes
4 Cornish game hens, about 1
pound each
Kosher salt and black pepper
in a mill
Olive oil
16 Whole sage leaves, plus more
for garnish

INSTRUCTIONS

Peel and mince 3 shallots and saute in 1 tablespoon butter until soft
and fragrant. Add 2 tablespoons minced fresh sage, stir, and remove
from the heat. Add to the polenta with the pepper, butter, and cheese.
Prepare the sage-shallot polenta several hours in advance. When it is
done, pour it onto a baking sheet rinsed in cold water and use a
rubber spatula to spread it 3/4-inch thick. Let it cool slightly and
then place it in the refrigerator, covered, until it is very firm.
Remove it from the refrigerator, cut it into small cubes, and place
the cubes in a medium mixing bowl. Add the minced sage and the
pancetta, toss lightly, and set aside.  Preheat the oven to 350
degrees. Rinse the game hens inside and out,  dry them thoroughly with
a clean tea towel, and set them on end,  central cavity down, on
absorbent paper or toweling so that excess  moisture can drain out. Let
them sit for 5 minutes. Stuff the hens  one by one. Turn the hen on
end, with the cavity facing you. Season  the inside with salt and one
or two turns of black pepper, and then  fill the cavity with about 1
cup polenta mixture. When all the hens  have been stuffed, loosen the
breast skin by extending your finger  under the skin to loosen the
membrane. Insert 2 sage leaves under  each side of the breast skin of
each hen and then truss or tie the  hens tightly with string to close
the cavities. Pour a little olive  oil in the palm of one hand and rub
the olive oil over the surface of  the hen's skin. Season each with
several turns of black pepper and a  little salt. Set the hens on a
roasting rack, place in a baking pan,  and roast for approximately 1
hour. Remove from the oven, remove the  string, and serve immediately.
Yield: 4 servings  NOTES : Cooking Live Recipe by: Cooking LIve Show
#CL8811  Posted to MC-Recipe Digest V1 #460 by Angele Freeman
<jfreeman@netusa1.net> on Jan 31, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9163
Calories From Fat: 6328
Total Fat: 708.3g
Cholesterol: 3666.9mg
Sodium: 15001.1mg
Potassium: 4758mg
Carbohydrates: 36.2g
Fiber: 0g
Sugar: 0g
Protein: 653.6g


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