Tangerine Hens Recipe - Cooking Index
Tangerine Hens Recipe - Cooking Index
| 4 | Cornish game hens | |
| 4 | Tangerines - peeled, seeded, and chopped | |
| 1 cup | 237ml | Fresh squeezed orange juice |
| 1/4 cup | 59ml | Zinfandel wine |
| 1 teaspoon | 5ml | Or salt to taste |
| 4 tablespoons | 60ml | Butter |
| 1/4 cup | 15g / 0.5oz | Minced onion |
| 1/4 cup | 36g / 1.3oz | Mushrooms chopped |
| 4 tablespoons | 60ml | Pecans chopped |
| 1 teaspoon | 5ml | Soy sauce |
| 1 | Garlic minced | |
| 1 tablespoon | 15ml | * honey |
*NOTE: optional Rinse hens and pat dry. Mix wine, soy sauce, salt, honey and orange juice together. Rub 1 Tblpsn butter inside each hen.
Sprinkle the cavity with salt. Mix the onion, garlic, pecans, mushrooms, and tangerines together. Stuff each hen with this mixture.
Heat the liquid mixture until it begins to boil. Turn off and 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!
Source:
Emeril Lagasse
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