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Game Hens In Cognac Sauce

Chicken.Maximus's picture
Ingredients
  Cornish game hens 2 , split in half
  Salt To Taste
  Freshly ground pepper To Taste
  Butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Oil 1 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Rosemary sprigs/1/2 teaspoon dried rosemary 2 Small
  Cooked wild rice/Herb rice 1 Cup (16 tbs)
  Cognac 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
Directions

Season hens with salt and pepper.
Melt butter with oil in heavy large skillet over medium-high heat until hot but not smoking.
Add hens and brown well on all sides.
Add mushrooms and rosemary.
Reduce heat to low, cover and cook until hens are tender, about 20 minutes.
Spread freshly cooked rice on heated platter.
Warm Cognac in small saucepan over low heat.
Sprinkle Cognac over hens and ignite, shaking pan gently until flame subsides.
Set hens over rice.
Add cream to skillet and cook gently about 5 minutes, whisking often.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Drink: 
Cognac

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