Heat the butter ina pan and add spinach, garlic, mushrooms and vermouth. Cover over
high heat for 3 minutes, then add the cream and reduce by 1/3. Add bread crumbs and
cook until thick but moist.
Spread the hens flat and season with salt and lemon juice. Fill each with 1/2 cup
stuffing and fold the meat together securing with toothpicks and a strip of bacon.
Base the stuffed hens with carified butter and then put them into a pan with the rest of
the clarified butter and roast at 350 degree for 45 minutes or until juices run clear.
Make sauce by pouring the pan drippings and scraps into a saucepan. Reduce the
liquid by boiling for about 5 minutes. Add wine and deglaze. Add garlic, shallots, green
onions and cream. Heat through and serve with game hens.
Originally Submitted
1/23/2012
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