Recipe: Roast Game Hen With Orange Grand Marnier Glaze

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(credit: CBS)

(credit: CBS)

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Chef Larry’s Roast Game Hen with Orange Grand Marnier Glaze
Yield: 4 Servings

Ingredients:
4 each Cornish Game Hens, rinsed and patted dry
to season Olive oil
to season Salt
to season Fresh ground black pepper
for service Chef Larry’s Orange Grand Marnier Glaze (recipe
follows)
Wild Rice and Pecan Salad:
1/2 lb. Wild and white rice, cooked
1/2 cup Granny Smith or Pippin apple, peeled, small dice
1/2 cup Butternut squash, peeled, small dice, cooked
1/4 cup Pecans, toasted and chopped
1/8 cup Chives, minced
½ tsp. Fresh tarragon leaves, minced
1 tsp. Parsley, chopped
1 oz. Apple cider vinegar
2 oz. Olive oil
to taste Salt
to taste Fresh ground black pepper

Method:
Preheat oven to 350 degrees Season Cornish hens inside and out with olive oil, salt and pepper, reserve. Combine cooked wild and white rice, apple, cooked butternut squash, vinegar, and olive oil. Fold in pecans, chives and parsley, season with salt and fresh ground pepper. Stuff seasoned Cornish hens with wild rice and pecan salad and place in a baking pan. Roast hens for 45 minutes – 1 hour at 350 degrees F until juices run clear. Prepare Chef Larry’s Orange Grand Marnier Glaze per recipe and reserve. Remove roasted hens from oven and allow to rest. Place roasted game hen to serving plates or a platter and top with Orange Grand Marnier Glaze. Serve with fresh seasonal vegetables.

Chef Larry’s Orange Grand Marnier Glaze (Sauce)
Yield: 4 Servings

Ingredients:
1 oz. Butter
1/3 tsp. Shallot, minced
1 tsp. Brown sugar
1 tsp. Orange zest
1 1/4cup Orange juice
2 oz. Grand Marnier (premium orange liqueur)
1½ tsp. Corn starch

Method:
Melt butter in a saucepan. Add orange zest and minced shallot, sauté briefly over medium heat. Remove pan from heat and add Grand Marnier, return pan to heat and cook until liquid is reduced by ½. Add brown sugar and 1 cup orange juice, bring to a simmer. Combine remaining ¼ cup orange juice with corn starch, mix well to form a “slurry”. Whisk slurry into simmering sauce and reduce heat as sauce thickens, Simmer over low heat for 3 -4 minute. Remove sauce and reserve keeping warm. Use as an accompaniment for Chef Larry Roast Cornish Game Hen.

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