Thursday, December 27, 2007

Game Hen Recipes

on a friends blog "Marks Black Pot" There was a request for Game Hen recipe's so Guys here they are! Also check out the blog on "Cast Iron Cooks of the West"
Dave

Quail and Morel Mushrooms

David Herzog



1 c. fresh Morel mushrooms or ½ c. dried

2 quail, halved between the breast and back

½ c. all-purpose flour

4 Tbs. unsalted butter

1 medium onion

½ tsp. garlic salt

½ tsp. liquid Maggi seasoning

1 dash hot pepper sauce

½ tsp. dried thyme

¼ c. tomato puree

1 c. chicken stock

Black pepper to taste

Juice from ½ lemon

Fresh parsley, chopped, for garnish



For fresh Morels, soak in salted water for 30 minutes to
remove any debris. Rinse with cold water, pat dry, and cut in half
lengthwise.

For dried Morels, pour 1 c. boiling water over mushrooms
in a bowl and let soak for 30 minutes. Remove, rinse in cold water,
pat dry, and cut in half lengthwise.

Dredge the quail halves in flour and set aside. Heat butter
in a 12” Dutch oven over medium heat. Add onion and sauté until
the onion is translucent, 6 to 8 minutes. Add the quail and sauté
until lightly browned on both sides. About 4 to 5 minutes on each
side.

Stir in mushrooms, garlic salt, Maggi, pepper sauce, thyme,
tomato puree, and chicken stock. Bring to a boil, reduce heat and
simmer 15 minutes. Remove lid and simmer until sauce has thick-
ened, about 10 minutes more. Season with pepper to taste, stir in
lemon juice, garnish with parsley and serve.

Serves 4


Creamed Snipe


10 snipe (Cornish game hens)
1/2 Cup sherry
1 medium onion, grated
2 tablespoons brandy
1 tablespoon salt
1 cup heavy cream
1 tablespoon freshly ground black pepper
parsley
1/2 teaspoon thyme
lemon slices
1/2 cup chicken stock
1/2 cup butter

Dry snipe inside and out with paper towels. Combine salt, black pepper and thyme. Rub seasoning inside and out of snipe. Saute snipe in butter until brown and remove to covered Dutch oven. Add onions and chicken stock to butter in frying pan. Cut fire, add sherry over snipe. Cover casserole, bake in 350-degree oven until done. Remove snipe, finish sauce with cream, heat until thickened a little (do not boil), add brandy and pour sauce over birds. Serve hot on platter. Garnish with parsley and slices of lemon.

Serves 10

This would be a fun and great recipe to prepare for those friends who have never been on a Snipe Hunt. When they get back show them your catch in the Dutch oven! And have a belly ache of laughs!


Chef Al's Cranberry Chicken or Cornish Game Hens

3-4 chicken breasts or 3 game hens 8 oz. bottle Russian dressing

1 can whole cranberry sauce 1 pkg. dry onion soup mix

1 small box Stove Top dressing

Wash and dry chicken or game hens and season the outside. Mix the stuffing mix and stuff the game hens, wrap the balance of the stuffing mix in foil and set aside. Place chicken or game hens in a greased, warm 12” Dutch oven. Mix the onion soup mix, cranberry sauce, and Russian dressing together and pour over the chicken/game hens. Place the foil wrapped stuffing mix in the Dutch oven and bake at 350° for 1 hour 15 minutes, until legs fall off.

1 comment:

Mark said...

Hey, this is Mark from the Black Pot! Thanks for your game hen recipes! I especially like the one with the mushrooms. I grew up in Indiana, where hunting for morels was a way of life. I don't know if I can find them in a store out here in Utah...

MRKH