Game Hens In Cognac Sauce Recipe
Ingredients
| 2 Cornish game hens, split in half | ||
| Ground pepper | 1 To taste | |
| Butter | 1/4 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Mushrooms | 1/2 pound, sliced | |
| 2 small rosemary sprigs or 1/2 teaspoon dried rosemary | ||
| Cooked wild rice or herb rice | ||
| Cognac | 2 Tablespoon | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Season hens with salt and pepper.
Melt butter with oil in heavy large skillet over medium-high heat until hot but not smoking.
Add hens and brown well on all sides.
Add mushrooms and rosemary.
Reduce heat to low, cover and cook until hens are tender, about 20 minutes.
Spread freshly cooked rice on heated platter.
Warm Cognac in small saucepan over low heat.
Sprinkle Cognac over hens and ignite, shaking pan gently until flame subsides.
Set hens over rice.
Add cream to skillet and cook gently about 5 minutes, whisking often.
Melt butter with oil in heavy large skillet over medium-high heat until hot but not smoking.
Add hens and brown well on all sides.
Add mushrooms and rosemary.
Reduce heat to low, cover and cook until hens are tender, about 20 minutes.
Spread freshly cooked rice on heated platter.
Warm Cognac in small saucepan over low heat.
Sprinkle Cognac over hens and ignite, shaking pan gently until flame subsides.
Set hens over rice.
Add cream to skillet and cook gently about 5 minutes, whisking often.
Chef
