Honey-mustard game hens
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cornish hens; 1 1/2 pounds each | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Coarse-grained mustard |
| 2 | tablespoons | Riesling wine; or other dry white wine |
| 1 | tablespoon | Honey |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Ground mace |
| ¼ | teaspoon | Ground cloves |
| Cooking spray | ||
| Rosemary sprigs; optional | ||
Directions
1. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Sprinkle salt and pepper over hen halves; set aside.
2. Combine mustard and next 5 ingredients (mustard through cloves) in a small bowl; set aside.
3. Prepare grill or broiler. Place hen halves, meaty sides up, on grill rack or broiler pan coated with cooking spray; cook 15 minutes on each side or until juices run clear, basting occasionally with mustard mixture.
Garnish with rosemary sprigs, if desired.
Yield: 6 servings.
CALORIES 202 (34% from fat); FAT 7.6g (sat 1.9g, mono 2.5g, poly 1.6g); PROTEIN 27.4g; CARB 3.9g; FIBER 0.1g; CHOL 82mg; IRON 1.3mg; SODIUM 372mg; CALCIUM 18mg.
WW- 5 points.
Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light Magazine, October 1997 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 23, 1998
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