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Title: Garlic Pan- Roasted Game Hens (Mf)
Categories: Game Skillet
Yield: 4 Servings

3tbOlive oil
2 Game hens; split in half -about 1 and 1/2 pounds each
4smPeeled garlic cloves
1/4cRed wine vinegar
1/4cChicken broth
1/2tsDried thyme
1/2tsDried rosemary
2tsDijon mustard

Heat the olive oil in a large skillet, over medium heat for about 2 minutes or until almost smoking. Add the game hens, skin side down, and saute for 5 minutes or until golden. With tongs, turn the hens over, add the garlic and saute for another 5 minutes.

Add the vinegar and broth which will bubble up, then the thyme and rosemary. Cover and simmer, over low heat, for 25 to 30 minutes or until the juices run clear, not rosy, when the thigh is pricked with a fork. Transfer the hens to a plate. Stir the mustard into the juices in the skillet and boil down furiously, until 1/2 cup of liquid remains, scraping the brown cooking particles into the sauce. Season with salt and pepper, spoon over the hens and serve immediately.

Yield: 4 servings

All Recipes Copyright, 1996, TV FOOD NETWORK, G. P. , All Rights Reserved

MC Format by Gail Shermeyer <4paws@netrax. net>.

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997