Difference between revisions of "Native American Game Hens"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Native American ([^cC])(.*)\]\]" to "Category:Native American cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 25: | Line 25: | ||
| − | == | + | == Procedures == |
* Place hens in a large pot and barely cover with [[water]]. | * Place hens in a large pot and barely cover with [[water]]. | ||
| Line 48: | Line 48: | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
[[Category:Native American cuisine]] | [[Category:Native American cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Rosemary Recipes]] | [[Category:Rosemary Recipes]] | ||
[[Category:Thyme Recipes]] | [[Category:Thyme Recipes]] | ||
Latest revision as of 19:36, 26 June 2012
Description
File:119062175.jpg
Native American Game Hens
Ingredients
- 4 x Cornish game hens, split in 1/2
- 2 x onions, quartered
- 2 x bay leaves
- 12 x peppercorns
- 2 sm carrots, sliced
- 2 stalk celery, sliced
- 2 tsp salt
- 8 tbl margarine
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 cup chopped Mushrooms
- 4 tbl flour
- 4 tbl black walnut meats, finely chopped
Procedures
- Place hens in a large pot and barely cover with water.
- Add bay leaf, Onion, carrot, celery, salt, and peppercorns.
- Bring to rolling boil, turn down heat and simmer for about 30 minutes.
- Remove birds from broth and reserve broth.
- Using a large skillet, saute the birds in 4 tbs of margarine until golden.
- Place birds into Dutch oven, sprinkle with thyme and rosemary and bake slow for 30 minutes.
- Bring broth to rolling boil and cook down to 4 cups.
- Saute Mushrooms in large skillet with remaining margarine.
- Add broth and flour.
- Stir well.
- Add chopped 1walnuts.
- Serve with birds over cooked brown rice.
