Roasted Game Hens With Caramelized Root Vegetables And Dried-Currant Sauce

  1. Melt butter with oil in very large pot over medium-high heat. Add onion; saute 5 minutes. Add rutabagas and next 4 ingredients; saute until vegetables are caramelized and tender, stirring often, about 30 minutes. Stir in chestnuts, garlic, and thyme; saute 5 minutes. Season generously with salt and pepper.
  2. Mix 1/4 cup thyme, shallots, oil, orange peel, garlic, and crushed juniper berries in small bowl for marinade. Rub marinade all over hens. Place hens in large roasting pan; cover and refrigerate at least 6 hours or overnight.
  3. Preheat oven to 325u0b0F. Pour 1 1/2 cups broth into roasting pan with hens. Sprinkle hens with salt and pepper. Cover pan tightly with foil. Roast until hens are cooked through and juices run clear when thighs are pierced with fork, about 1 hour 15 minutes. Remove from oven. Preheat broiler.
  4. Pour pan juices from hens into small saucepan; add dried currants and remaining 1 tablespoon thyme. Boil until liquid is reduced to 1 cup, about 5 minutes (sauce will be thin). Season sauce to taste with salt and pepper.
  5. Meanwhile, broil hens until lightly browned, watching closely to avoid burning, about 4 minutes.
  6. Place 1 hen half on each plate. Divide caramelized vegetables among plates. Spoon sauce over hens and serve.

butter, extravirgin olive oil, onion, rutabagas, carrots, parsnips, celery, chestnuts, garlic, thyme, thyme, shallots, extravirgin olive oil, garlic, juniper berries, cornish game hens, lowsalt, currants

Taken from www.epicurious.com/recipes/food/views/roasted-game-hens-with-caramelized-root-vegetables-and-dried-currant-sauce-236880 (may not work)

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