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Berry-Port Game Hens
“This recipe uses only five ingredients to create a simple but elegant entree. It’s one of my favorite dishes to serve.” —Josephine Piro Easton, PA
2 Servings
Prep: 20 min. Bake: 50 min.
Ingredients
1 large orange
2 Cornish game hens (20 to 24 ounces
each
)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ruby
port wine
or
grape juice
1/4 cup seedless strawberry jam
5 teaspoons stone-ground mustard
Directions
Finely grate peel from orange to measure 1 teaspoon. Cut orange in
half widthwise; cut a thin slice from each half. Quarter slices and
set aside. Juice the orange to measure 1/4 cup.
Loosen skin around hen breasts and thighs; place orange slices under
the skin.
Place hens in a greased 13-in. x 9-in. baking dish. Sprinkle with
salt and pepper. Bake, uncovered, at 350° for 40 minutes.
Meanwhile, in a small saucepan, combine the wine, jam and orange
juice. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8
minutes or until slightly thickened. Stir in mustard and orange
peel.
Set aside 1/2 cup sauce for serving; brush remaining sauce over hens.
Bake hens 10-20 minutes longer or until a meat thermometer reads
180°, basting occasionally with pan juices. Warm reserved sauce;
serve with hens. Yield: 2 servings.
© Taste of Home 2013
2 of 2
Berry-Port Game Hens
(continued)
Nutrition Facts:
1 hen with 1/4 cup sauce equals 1,042 calories, 50 g fat (14 g saturated fat), 351 mg cholesterol, 1,220 mg sodium, 53 g carbohydrate, 1 g fiber, 61 g protein.
© Taste of Home 2013