Don't fret over what to make for dinner, just make this delicious dish.
things you'll need.
Seeds of 1 large Pomegranate
1 cup Sweet Marsala
1 tablespoon Fresh Mint (chopped)
6 Cornish Game Hens
Freshly Ground Pepper
10 tablespoon Unsalted Butter
2 tablespoon Extra Virgin Olive Oil
12 Fresh Sage Leaves
Zest of 2 Oranges (cut into 1/4-inch-wide strips)
1 Sweet Potato (cubed)
2 Leeks (2-inch long strips)
3 Parsnips (cubed)
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients Seeds of 1 large Pomegranate 1 cup Sweet Marsala 1 tablespoon Fresh Mint (chopped)
instructions In a small bowl, just cover the pomegranate seeds with the Marsala. Gently mix in the mint and set aside, covered, for 1 hour.
instructions Preheat the oven to 375F.
ingredients 6 Cornish Game Hens Salt Freshly Ground Pepper
instructions Season the birds inside and out with salt and pepper. Drain the pomegranate seeds, reserving the liquid. Stuff the birds with half of the seeds, reserving the remainder for later. Using a kitchen twine, tie together the legs of each bird.
instructions In a large ovenproof saute pan, heat 2 tablespoons of the butter with the olive oil over high heat (if necessary, use two pans). Add 3 of the sage leaves and cook for 1 minute. Add the hens and brown well on all sides, about 5 minutes. Add sweet potato, leeks and parsnips to pan. Lower the heat to medium and add the remaining 9 sage leaves and reserved pomegranate seeds.
ingredients 4 tablespoon butter
instructions Transfer the pan to the oven and roast for 7 minutes. Remove the pan from the oven, drizzling 3 tablespoons of the reserved Marsala over the hens, and dot with 4 tablespoons of the remaining butter. Baste the hens with the pan juices and roast for 10 more minutes, or until the juices run clear when a thigh is pierced.
ingredients 4 tablespoon butter Zest of 2 Oranges (cut into 1/4-inch-wide strips)
instructions Meanwhile, in a small saucepan, melt the remaining 4 tablespoons butter over low heat. Add the orange zest and cook for 5 minutes, stirring gently so that the zest absorbs the butter. Remove from the heat.
instructions Transfer the hens to a serving dish. Sprinkle with the orange zest and drizzle the pan juices, with the pomegranate seeds, over them. Serve immediately.