Butterflied Cornish Hens w/ Pomegranate Sauce
ACTIVE TIME:
COOK TIME:
SERVES;
20 mins
1 Hour
4
Ingredients:
4 Cornish game hens, butterflied
Salt & Freshly ground pepper to taste
1 Tbsp Olive oil for sautéing per pan
1 Tbsp butter per pan
1 Box Wild Rice (your favorite recipe)
1 jar La Maison Signature Pomegranate w/Saffron Sauce
How to Prepare:
Place butteflied hens on pan fitted with racks in refrigerator for 1 hour to dry out skin.
Remove hens from refrigerator and start preheat in oven to 425ºF.
Using a large sauté pan (two pans speed this process) pour oil and 1 Tbl spoon of butter in bottom of pan and melt butter, mixing together with the oil.
Season hens well with salt and ground pepper.
Place hens skin side down in pan (s) and sear on medium heat until skin turns a golden brown and is crispy (approx. 10 min.)
Turn birds skin side up and place pans in oven to finish cooking. Baste hens with natural juices as they cook. (Approx. 25-30 min)
Meanwhile cook wild rice according to package directions, timed to finish with the hens.
Remove cap from Pomegranate sauce and place in microwave for 30-40 seconds to heat.
Plate by putting a serving of wild rice in center of plate, Place a hen on top of rice, and spoon Pomegranate sauce in a circle around the rice/hen. Very attractive and very tasty!