WEEKDAYS 1e|12p|c
Home / Recipes / Mario Batali's Game Hens With Pomegranate

Mario Batali's Game Hens with Pomegranate

Holidays Mario batali game hens pomegranatejpg
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Give this classic dish a try.
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by : Mario Batali
Don't fret over what to make for dinner, just make this delicious dish.
share
things you'll need.
ingredients
  • Seeds of 1 large Pomegranate
  • 1 cup Sweet Marsala
  • 1 tablespoon Fresh Mint (chopped)
  • 6 Cornish Game Hens
  • Salt
  • 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)
kitchenware
  • chefsknifepng
  • cuttingboardpng
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • microplanepng
  • mixingbowlpng
  • mixingspoonpng
  • plasticwrappng
  • twinepng
  • sautepan1
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    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.
  • step 2
    ingredients    
    instructions Preheat the oven to 375F.
  • step 3
    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.
  • step 4
    ingredients 2 tablespoon Unsalted Butter
    2 tablespoon Extra Virgin Olive Oil
    12 Fresh Sage Leaves
    1 Sweet Potato (cubed)
    2 Leeks (2-inch long strips)
    3 Parsnips (cubed)
    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.
  • step 5
    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.
  • step 6
    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.
  • step 7
    ingredients     
    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.
  • print recipe 
 

similar recipes

abc.com

company information

partners