Roasted sage-rubbed cornish game hens - bon appetit
2 servings;
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Currant jelly |
| ¼ | cup | Sweet dessert wine (such as Johannisberg Riesling) |
| 1½ | teaspoon | Dried rubbed sage |
| ½ | teaspoon | Dried thyme |
| 1 | 1 1/2-lb Cornish game hen, split in half, backbone discarded | |
| 2 | teaspoons | Olive oil |
Directions
Preheat oven to 450'F. Stir currantjelly, dessert wine, ½ t dried sage and thyme in heavy small saucepan over medium heat until jelly dissolves. Simmer until glaze is reduced to scant ½ C, about 3 minutes.
Season Cornish game hen halves with remaining 1 t dried sage, salt and pepper. Place skin side up on rack on baking sheet. Brush each half with 1 t olive oil. Bake until cooked through, basting frequently with 6 T glaze, about 25 minutes. Spoon remaining 2 T glaze over and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>