Tangerine Hens* Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Cornish game hens,
1/4 cup: Minced onion,
4: Tangerines, peeled,
1/4 cup: Mushrooms chopped,
-seeded, & chopped
4 tbsp: Pecans chopped,
1 cup: Fresh squeezed orange juice,
1 tsp: Soy sauce,
1/4 cup: Zinfandel wine,
1 Clove: garlic minced,
1 tsp: Or salt to taste,
1 tbsp: * honey,
4 tbsp: Butter,
Directions:
*NOTE: optional Rinse hens and pat dry. Mix wine, soy sauce, salt,
honey & orange juice together. Rub 1 Tblpsn butter inside each hen.
Sprinkle the cavity with salt. Mix the onion, garlic, pecans,
mushrooms, & tangerines together. Stuff each hen with this mixture.
Heat the liquid mixture until it begins to boil. Turn off & let cool
for 5 minutes. Pour 2 Tblspns of this into each hen. Preheat oven to
325 degrees F then bake hens for 45 minutes. Be sure to baste every
10 minutes with the liquid mixture. Test birds...if not done....cook
until done. **NOTE** I have used this same thing on chickens too as
well Guinea hens. All came out well as did the quail I used it with.
Origin: Don Houstons kitchen...circa 1970-something!
Source from luhu.jp
honey & orange juice together. Rub 1 Tblpsn butter inside each hen.
Sprinkle the cavity with salt. Mix the onion, garlic, pecans,
mushrooms, & tangerines together. Stuff each hen with this mixture.
Heat the liquid mixture until it begins to boil. Turn off & let cool
for 5 minutes. Pour 2 Tblspns of this into each hen. Preheat oven to
325 degrees F then bake hens for 45 minutes. Be sure to baste every
10 minutes with the liquid mixture. Test birds...if not done....cook
until done. **NOTE** I have used this same thing on chickens too as
well Guinea hens. All came out well as did the quail I used it with.
Origin: Don Houstons kitchen...circa 1970-something!
Source from luhu.jp