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Grilled Teriyaki Game Hen

Jane’s Restaurant

Serve these plump pieces of poultry slathered in a delicious sticky-sweet scratch-made teriyaki with seasonal vegetables of your choice.

Game Hen
3 Cornish game hens
1 cup low sodium soy
1 cup brown sugar
1/2 cup chopped green onion

Teriyaki Sauce
2 cups game hen bones
1 cup water
1 cup soy sauce
1 cup brown sugar
1 small knob ginger
1 clove garlic
1 green onion
3 1/2 Tbsp cornstarch
5 Tbsp cold water
2 Tbsp sesame seeds

Wild Rice Pilaf
1 1/2 cups wild rice
1 carrot, brunoise
1 celery stalk, brunoise
1/2 onion
1 Tbsp fresh basil
1 Tbsp fresh parsley
1/2 cup button mushrooms
1 cup chicken stock
Salt and pepper to taste

Game Hen
1. Debone the Cornish hens, set aside bones for teriyaki sauce.
3. Place game hen pieces in marinade of soy, brown sugar, green onion. Allow to sit 4 hrs.
4. Remove game hens from marinade and rub down with canola oil.
5. Broil hens, 4 mins, until skin is crispy. Finish in 375°F oven, about 15 mins.
6. Brush with teriyaki sauce.

Teriyaki Sauce
1. Brown bones in 350°F oven until golden.
2. Combine all ingredients together; simmer for 1.5-2 hrs.
3. Combine cornstarch and cold water; add slowly to hot liquid.
4. Bring liquid to a boil. Add enough cornstarch/water to thicken sauce to your liking.
5. Strain sauce.

Wild Rice Pilaf
1. Bring 12 cups of salted water to boil. Add wild rice, cook until it opens, about 20-30 mins.
2. Once cooked, strain rice, set aside.
3. Combine carrots, olive oil in dutch oven, cook on stove top. Sweat 2 mins.
4. Add onion and celery. Sweat 5-10 mins.
5. Add mushrooms, sauté 3 mins.
6. Add chicken stock, simmer.
7. Add wild rice, continue to simmer until nearly all the stock has disappeared.
8. Season, add fresh herbs to taste.

Yield 6 servings

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