Rosted Cornish Game Hen by Chef Honore Gbedze
By Chef Honoré Gbedze
Preparation Time: 25 minutes Cooking Time: 25 minutes Serves: 2
INGREDIENTS
1 whole Cornish Game Hen
8 big Chanterelle’s (mushrooms)
8 small golden potatoes
8 oz (1 cup) of green beans
2 tea spoons chopped garlic
1 tea spoon lemon zest
1 tea spoon coarse Salt
Fresh chopped thyme, fresh chopped parsley
1 tea spoon fresh pepper corns
3 tea spoons olive oil
1 tea spoon of butter
1 big shallot
¾ cup of red wine
1 table spoon brandy
2 tea spoons fresh cream
METHOD
Marinate the Cornish Game Hen with fresh thyme, 1 tea spoon garlic, olive oil, ½ cup red wine for about 25 minutes in fridge.
Clean the chanterelle mushrooms well. Boil the potatoes
Pan sear the Cornish Game Hen season with lemon zest salt (mix zest and salt) and flambé with the brandy and transfer to roasting pan and finish by cooking in 350˚F oven for about 25 minutes. Let the cooked hen rest for 5 minutes after cooking. Cut in half.
Quickly blanche the green beans (place in boiled water)
Cut the cooked potatoes in half and sauté, add the beans and the chopped garlic and season with salt and pepper to taste, add parsley.
Sauté the chanterelle mushrooms and chopped shallot in butter. Deglaze the pan with remaining ¼ cup red wine, add the pepper corns let the sauce reduce and finish with fresh cream.
Dress your plate and serve.
Bon Appétit.
