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Honey Mustard Game Hens

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Ingredients
  Thin skinned potatoes 8 Small, cut lengthwise into quarters (Each 1 1/2 To 2 Inches In Diameter)
  Dry thyme 1 Teaspoon
  Cornish game hens 2 1⁄2 Pound, thawed if frozen (Two 1 1/4 Pound Each)
  Freshly ground pepper To Taste
  Dijon mustard 2 Tablespoon
  Honey 2 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon
  Salt To Taste
Directions

In a 4-quart or larger electric slow cooker, combine potatoes and thyme.
With poultry shears or a knife, split hens lengthwise through breastbone and along one side of backbone.
Rinse hen halves, pat dry, and sprinkle with salt and pepper; then place halves, cut sides down, on top of potatoes.
In a small bowl, mix honey, mustard, and wine; pour over hens.
Cover and cook at low setting until meat near thighbone is very tender when pierced (7 1/2 to 8 hours).
Carefully lift hens to a warm deep platter, then spoon potatoes around hens; keep warm.
Skim and discard fat from cooking liquid, if necessary; pour liquid into a wide frying pan.
Bring to a boil over high heat; then boil, stirring often, until reduced to about 1/2 cup (about 5 minutes).
Pour sauce over hens; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Mustard
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
480 Minutes
Ready In: 
485 Minutes
Servings: 
4

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