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game hens with roasted grape mostarda

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Game Hens with Roasted Grape Mostarda

When I was a kid, I always thought Cornish Game Hens were one of the fanciest foods. To this day, I feel a bit guilty serving them to friends and receiving

Ingredients

  • 4 game hens (1 3/4 to 2 pounds each)
  • 4 minced garlic cloves
  • 4 tablespoons honey
  • 4 tablespoons whole grain mustard
  • 4 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • Salt and pepper
  • Roasted Grape Mostarda
  • 3 cups black seedless grapes
  • 1/2 cup chopped shallot
  • 3 tablespoons olive oil
  • 1/4 cup white wine
  • 2 tablespoons sugar
  • 1/4 cup Champagne vinegar
  • 1 tablespoon mustard seeds
  • 1 bay leaf
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 1/4 cup reserved pan juices from game hens
  • 1 tablespoon chopped fresh rosemary

Directions

  • Preheat the oven to 400° F. Liberally season the game hens (inside and out) with salt and pepper. Allow them to sit out for up to an hour to lose the chill of the fridge.
  • Mix the garlic, honey, whole grain mustard, olive oil, and rosemary in a bowl. Rub the mixture all over the inside and outside of the hens.
  • Place the hens on a roasting rack and cook for about 60 minutes (depending on the size of your bird), until an instant read thermometer in the leg/thigh registers 170 degrees (or the juices run clear). Watch your birds carefully after 40 minutes or so to ensure the skin isn't turning too dark. I covered my birds with foil for the last 15 minutes or so.
  • Rest the birds under a foil tent for 10 minutes before serving.
  • Roasted Grape Mostarda
  • Preheat your oven to 400° F (this can be done alongside the game hens). On a sheet pan place the grapes, shallots, rosemary, and olive oil. Season lightly with salt. Roast for 15 minutes, until the grapes have softened and the shallots have browned.
  • Deglaze the baking sheet with the white wine immediately, scraping up any bits of browned grape and shallot. Pour the mixture on the baking sheet into a saucepan.
  • Add the sugar, Champagne vinegar, mustard seed, dry mustard, and bay leaf to the grapes in the saucepan. Over medium heat, cook the mixture down until the grapes are very soft and most of the liquid has evaporated.
  • Off the heat, add the reserved pan juices and dijon and remove the bay leaf. Serve warm or at room temperature alongside the game hens. Crusty bread is recommended.

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