I would like to introduce this particular fusion dish, which I found quite easy to prepare despite of its sophisticated presentation.
Ingredients: (For 4 servings)
- 2 game hen (de-bone)
- 1 whole garlic (finely chopped)
- 1/4 cup finely chopped basil
- 2 tbsp Dijon mustard
- 2 tbsp Cognac
- 2 tbsp olive oil
- 1 tsp mixed salt & pepper
* First of all, we need to debone the game hen from the back by using a boning knife to remove the rib case from the back, then remove the leg bones, and partial of the wing bone.
We mix the Dijon mustard + smashed garlic + the finely chopped basil in a bowl. Sprinkle 1/2 tsp mixed salt & pepper over the deboned game hen then spread 1/2 of the mixed Dijon mustard over, pour over a dash of cognac (about 1 tbsp) then some olive oil. Repeat the process with the other game hen then let them marinated over night in the fridge. We could shorten the process by vacuum packed them (then they would be ready to be roasted within 2-3 hours instead of being marinated overnight). We could save the bones to make game hen stock later on.
Both game hen are being marinated with the mixed Dijon mustard
Ready for refrigeration over night
* The next day, we sear the game hens over a large skillet then transfer them to be roasted in the preheated over @ 425F for about 25 minutes then we turn it to broil for additional 5 minutes or til the skin is golden brown. For the sauce, we could use some butter + chopped shallots + part of the game hen stock, skim them off then thicken it up by reduction process.
Game hens are seared for 2-3 minutes
Read for roasting
Another version of roasting over the cedar board (NW style)
* Let the game hens rested for about 5 minutes then split them into halves; serve with cooked saffron rice and wine sauteed mushrooms and some steamed greens of your preferences.
Ready to be accompanied by a nice glass of Chardonnay!