Cornish Game Hens with Mustard Cream & Mushrooms
Cook Time: 1 hour 10 minutes
Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Description: This exquisite dish, perfect for a small dinner party or a delightful family treat, may sound sophisticated, but it’s surprisingly simple to prepare, making it an excellent choice for impressing your guests without the fuss.
Recipe Category: Poultry
Keywords: Vegetable, Meat, Savory, Oven, Stove Top, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | Cornish game hens |
| (giblets removed) | |
| ½ | cup butter |
| 1 | tablespoon dry mustard |
| ¾ | pound fresh large mushrooms |
| 1 | cup milk |
| ¼ | cup flour |
| 1 ½ | tablespoons Dijon mustard |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 530.6 |
| Total Fat | 40.7 g |
| Saturated Fat | 17.2 g |
| Cholesterol | 214.7 mg |
| Sodium | 228.1 mg |
| Total Carbohydrates | 8 g |
| Dietary Fiber | 0.8 g |
| Sugars | 1 g |
| Protein | 32.6 g |
Instructions
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Prepare the Hens: Begin by removing the giblets from the Cornish game hens, setting them aside for another use or discarding them. Next, carefully cut each hen in half along the backbone, discarding the backbone. Sprinkle the cut halves generously with salt and pepper, ensuring they are evenly seasoned. Place the hens skin side down in a shallow roasting pan, arranging them about an inch apart for even cooking.
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Make the Mustard Butter: In a small bowl, combine the butter and dry mustard, stirring until the mixture is smooth and well blended. This flavorful concoction will infuse the hens with a delightful tang.
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Bake the Hens: Preheat your oven to 400°F (200°C). Once the oven is ready, place the pan with the hens inside and bake for 30 minutes. During this time, baste the hens with the mustard-butter mixture, ensuring every bit is used for maximum flavor.
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Add the Mushrooms: After the initial baking period, carefully turn the hen halves skin side up. Scatter the fresh mushrooms around the hens in the pan, gently turning them in the drippings to coat them in the flavorful juices. Return the hens to the oven, continuing to bake for an additional 30-40 minutes. The hens are done when they are golden brown, and the meat near the thigh bone is no longer pink when cut. Be sure to baste the hens and mushrooms several times with the pan drippings for added moisture and flavor.
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Prepare the Sauce: Once the hens and mushrooms are beautifully cooked, arrange them on a serving dish and keep them warm. In the same roasting pan, stir ½ cup of milk into the remaining pan drippings, scraping up any browned bits from the bottom of the pan. This will enhance the flavor of your sauce.
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Thicken the Sauce: In a separate saucepan, blend the remaining ½ cup of milk with the flour until smooth. Gradually stir this mixture into the pan drippings, cooking over medium heat while stirring constantly. Bring the mixture to a boil and allow it to thicken, which should only take a few minutes. Once thickened, stir in the Dijon mustard for an extra kick.
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Serve: Pour the creamy mustard sauce into a serving bowl, allowing guests to spoon it over their individual servings of the hens and mushrooms. Enjoy the rich flavors and tender meat paired with the luscious sauce!
This delightful dish is sure to impress your guests and create a memorable dining experience, showcasing the elegance and simplicity of well-prepared poultry. Serve it alongside a fresh salad or roasted vegetables for a complete and satisfying meal.
