Cornish Game Hen with Whisky and Cream Pan Sauce

Cornish Game Hen with Whisky and Cream Pan Sauce

Cornish Game Hen with Whisky and Cream Pan Sauce

Cornish game hen is the perfect last-minute get together dinner meal. Easy to prepare and  half of a hen is perfect balance between both white and dark meat.  I always have two in my freezer.
The whisky sauce is an adaptation from a recipe in Fine Cooking magazine. Very easy yet delicious.  The whisky evaporated as it cooks, leaving a wonderful bold flavor into the cream and butter. Cognac can be used instead of the whisky.
Rice was the perfect pairing. I added some wild rice just because I wanted something different. 
We enjoyed a nice glass of Nebbiolo red wine alongside.
Bon Appetit!
Giangi

Tonight’s October 9, 2012 dinner:
Cornish Game Hen with Whisky and Cream Pan Sauce
Mixed Rice and butter
French String Beans with butter

 


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ROASTED CORNISH GAME HEN WITH WHISKY AND CREAM PAN SAUCE

 

2 large Cornish game hens, 1 ½ to 2 pounds each

2 tablespoons butter

Olive oil

Salt and pepper

Herbs de Province

2 tablespoons unsalted butter

2 medium shallots, finely sliced

¼ to ½ cup of whisky (I used Jack Daniel’s)

1 teaspoon Worcestershire sauce

1 tablespoon Dijon mustard

½ cup heavy cream

2 teaspoons fresh lemon juice

 

For the Cornish hen:

Preheat the oven at 450º and position the rack in the middle of the oven.

Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or large sharp knife.  Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.

Place on a heavy baking dish and spread on each half, ¼ of a teaspoon of butter, Herbs de Province, salt and pepper and a drop of olive oil.  Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.

When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.

 

To make the sauce:

Place the unwashed cooking pan over the stove and add the remaining 2 tablespoon of butter and let it melt. Lower the heat and add the whisky, very slowly. With a wooden spoon scrape up any bit on the pan.  Add the shallots and cook until tender, 1 minutes.  Add the Worcestershire sauce, mustard and raise the heat to medium high. Bring to a boil stirring constantly.  Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.

Serve hot over the Cornish hen.

MIXED RICE AND BUTTER

1 ½ cups Jasmine rice

3 tablespoon wild rice

3 -4 tablespoons Unsalted Butter

Bring a pan of salted water to a boil. Add the rice and cook until firm to the bite. Drain; add the butter (less if you wish).

Serve hot.

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8 Responses to Cornish Game Hen with Whisky and Cream Pan Sauce

  1. Erin@The Non Cook's Guide to Food October 10, 2012 at 7:29 am #

    Yum! This looks delicious and naughty without being too too terrible.

    Erin – ekcantcook.blogspot.com

    • Giangi's Kitchen October 10, 2012 at 7:50 am #

      It was quite delicious. Thank you for reading my blog. Giangi

  2. carpet cleaning Fargo October 10, 2012 at 9:51 am #

    Great looking food! Will try recipe this weekend.

    • Giangi's Kitchen October 10, 2012 at 11:13 am #

      Thank you for reading my blog and your kind compliment.

  3. Linda Uhrich October 11, 2012 at 7:42 am #

    Looks great! Any substitution ideas
    for the heavy cream?

    • Giangi's Kitchen October 11, 2012 at 11:59 am #

      Thank you. I would use milk with a bit of corn starch to thicken the sauce. If you a lactose intollerent…. Sorry i do not have the answer.

  4. Terry Retter aka yogiwan October 29, 2012 at 3:51 pm #

    Really like your blog and recipes. Hope you don’t mind that I pin them frequently

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