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Game Hens | ||
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Game Hens
Ingredients:
4 scallions, trimmed and halved
2 garlic cloves, halved
2 lg. slices fresh ginger
2/3 c. dry white wine
2/3 c. oil
1/3 c. honey
juice of 1 lime
4 Cornish game hens
1/2 c. sesame seeds
1/3 c. flour
1 Tbs. oil
4 scallions, trimmed and halved
2 garlic cloves, halved
2 lg. slices fresh ginger
2/3 c. dry white wine
2/3 c. oil
1/3 c. honey
juice of 1 lime
4 Cornish game hens
1/2 c. sesame seeds
1/3 c. flour
1 Tbs. oil
Directions:
To prepare marinade, place scallions, garlic and ginger in blender or food processor container; blend until chopped; add wine, the 2/3 c. oil, honey and lime juice; process until smooth. Place hens in a large plastic bag in a bowl; pour marinade into bag; close bag tightly. Refrigerate 4 hours or overnight. Preheat oven to 425 degrees. Combine sesame seeds and flour in a large plastic bag; shake hens, one at a time, in flour mixture. Place hens on a foil-lined baking pan; drizzle hens with 1 Tbs. oil. Bake 20 minutes; reduce heat to 375. Bake, basting several times with marinade, 30 minutes longer or until hens are golden and juices run clear when thigh is pricked with a fork.
Makes 4 Servings
To prepare marinade, place scallions, garlic and ginger in blender or food processor container; blend until chopped; add wine, the 2/3 c. oil, honey and lime juice; process until smooth. Place hens in a large plastic bag in a bowl; pour marinade into bag; close bag tightly. Refrigerate 4 hours or overnight. Preheat oven to 425 degrees. Combine sesame seeds and flour in a large plastic bag; shake hens, one at a time, in flour mixture. Place hens on a foil-lined baking pan; drizzle hens with 1 Tbs. oil. Bake 20 minutes; reduce heat to 375. Bake, basting several times with marinade, 30 minutes longer or until hens are golden and juices run clear when thigh is pricked with a fork.
Makes 4 Servings
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