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Berry-Port Game Hens

 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 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • 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.

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Berry-Port Game Hens (continued)

Nutritional 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.