Recipes

Stuffed Game Hens

Wine Pairing: Pinot Noir

• 2 tablespoons freshly chopped Parsley
• 2 tablespoons freshly chopped Thyme, plus 8 sprigs
• 1 tablespoon freshly chopped Rosemary, plus 2 Rosemary sprigs cut in half
• 3 tablespoons extra-virgin olive oil
• Sea salt and freshly ground pepper
• Four 1 1/2 pound game hens (trim wing tips and excess fat)
• 1 small onion, quartered
• 8 medium garlic cloves
• 5 tablespoons salted butter

1. Preheat the oven to 400 degrees.
2. In a small bowl combine the chopped thyme, rosemary and parsley.
3. Stir in 1 tablespoon of the olive oil and season with salt and pepper.
4. Using your fingers, gently loosen the skin over the breasts and thighs of the game hens.
5. Stuff 1 heaping tablespoon of the herb mixture evenly under the skin of each bird.
6. Season the cavities with salt, then stuff each with 2 Thyme sprigs, 1 Rosemary sprig half, 1 onion quarter and two smashed garlic gloves.
7. Tie the legs of the hens together with kitchen string.
8. Rub olive oil, salt and pepper on the outside skins of the hens.
9. In a large skillet, cook the butter over high heat for about 2 minutes, until browned.
10. Add the remaining 2 tablespoons of olive oil.
11. Add the hens to the skillet, breast down, and cook until golden brown, 5 minutes.
12. Turn the birds and continue to cook until golden brown all over, 15 minutes.
13. Transfer the birds to the oven and roast, breast up, for 1 hour, or until the juices run clear when a thigh is pierced.
14. Remove the strings from the legs.
15. Transfer to plates and serve.