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Game Hens with Flaming Cherry Sauce Recipe
|Rock cornish game hens||40 Ounce (Two 20 Ounce Each)|
|Butter/Margarine||2 Tablespoon, melted|
|Seasoned salt||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Cherry sauce||1⁄2 Cup (8 tbs)|
|Salt||To Taste, seasoned|
|Pepper||To Taste, seasoned|
Calories 1396 Calories from Fat 826
% Daily Value*
Total Fat 92 g141.4%
Saturated Fat 29.8 g149%
Trans Fat 0 g
Cholesterol 605 mg
Sodium 945.5 mg39.4%
Total Carbohydrates 29 g9.8%
Dietary Fiber 0.64 g2.6%
Sugars 22.8 g
Protein 98 g195.4%
Vitamin A 33% Vitamin C 6.4%
Calcium 7% Iron 27%
*Based on a 2000 Calorie diet
Sprinkle inside cavities with seasoned salt and pepper.
Place hens slightly apart, breast sides up, in a roasting pan.
Combine butter with the 1/2 teaspoon seasoned salt, ginger, and paprika; brush over hens, using it all.
Bake hens, uncovered, in a 350° oven for about 1 hour or until leg joints move easily; during last half hour, baste birds several times with pan drippings.
Meanwhile, prepare cherry sauce; keep warm over low heat or in a chafing dish.
When hens are roasted, discard excess fat from pan juices and stir juices into cherry sauce.
Arrange hens on serving plates and garnish with orange slices; keep warm.
To flame birds, warm brandy in a small container; ignite (not under an exhaust fan or flammable items) and pour, flaming, into sauce.
While still flaming, spoon sauce over birds.