Roasted Game Hens With Foie Gras "Butter"

Serves: 4
Total Calories: 98


2 game hen, 1 1/2 to 2 pounds each, cleaned and giblets removed
2 teaspoons dried poultry seasoning
salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic, fresh or jarred organic
1 cup white wine
1/2 cup minced onion, fresh or frozen
2 tablespoons fresh lemon juice
2 ounces liver paté, such as pâté de foie gras


Heat the oven to 450°F. Season the interior cavities of the game hens with the poultry seasoning, salt, and pepper. Mix the olive oil and garlic and rub all over the outside of the hens, or rub under the skin (see box). Set on a rack in a roasting pan and roast until a thermometer inserted in the thickest part of the thigh registers 165°F, about 45 minutes. Let rest for 5 minutes, and split in half lengthwise.

While the hens are roasting, make the foie butter. Combine the wine and onion in a small skillet and boil over medium-high heat until the liquid reduces to 1/4 cup, about 10 minutes. Add the lemon juice and puree in a mini food processor with the pâté until smooth. Top each portion of roasted hen with some of the "butter."

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 98
Calories from Fat: 61

This Roasted Game Hens With Foie Gras "Butter" recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

More Recipes from the Homemade in a Hurry Cookbook:
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