Recipe serves: 4

Game hen with lemon and sage

2 each Cornish hen, 1 - 1½ lbs each
1 each lemon, cut into quarters
6-8 each fresh sage leaf
6-8 each fresh sage leaf, minced
2 Tbsp olive oil
tsp salt
Mushroom sauce
12 oz fresh mushrooms, chopped
1 Tbsp oil
1 Tbsp chicken soup powder
1 cup water

Preparation steps:
  1. In each hen cavity sprinkle ½ tsp of salt and insert ½ lemon and 3-4 sage leaves.
  2. Place the hens (breast side down) in a roasting pan lined with aluminum foil.
  3. Brush 1 Tbsp olive oil on each hen and sprinkle ¾ tsp of salt and ½ of the minced sage leaves.
  4. Roast the hens in the oven at
    425F for 20 minutes
    325F for 50 minutes
    turn the hens breast side up and broil for additional 5 minutes to crisp the skin.

  5. In the meantime, prepare the mushroom sauce. Saute the mushrooms until golden brown. Mix the soup powder with water, add to the mushrooms and cook for 15 minutes.
Serving: Serve the hens on a large plate and pour the mushroom sauce on the same plate.
Picture of recipe

Related recipe:
  1. steamed rice