Tangerine hens
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Cornish game hens | |
| 4 | Tangerines, peeled, seeded, & chopped | |
| 1 | cup | Fresh squeezed orange juice |
| ¼ | cup | Zinfandel wine |
| 1 | teaspoon | Or salt to taste |
| 4 | tablespoons | Butter |
| ¼ | cup | Minced onion |
| ¼ | cup | Mushrooms chopped |
| 4 | tablespoons | Pecans chopped |
| 1 | teaspoon | Soy sauce |
| 1 | Clove garlic minced | |
| 1 | tablespoon | * honey |
Directions
*NOTE: optional Rinse hens and pat dry. Mix wine, soy sauce, salt, honey & orange juice together. Rub 1 Tblpsn butter inside each hen.
Sprinkle the cavity with salt. Mix the onion, garlic, pecans, mushrooms, & tangerines together. Stuff each hen with this mixture.
Heat the liquid mixture until it begins to boil. Turn off & let cool for 5 minutes. Pour 2 Tblspns of this into each hen. Preheat oven to 325 degrees F then bake hens for 45 minutes. Be sure to baste every 10 minutes with the liquid mixture. Test birds...if not done....cook until done. **NOTE** I have used this same thing on chickens too as well Guinea hens. All came out well as did the quail I used it with.
Origin: Don Houston's kitchen...circa 1970-something! File