Game hens with Orange and Honey

GAME HENS WITH ORANGE AND HONEY

Recipe By: Norman Matthews   Serving Size: 4

This recipe has been a favorite of ours for such a long time.  Before I had a computer, I kept recipes in a loose leaf notebook  but someone stole the recipe from it and it took several attempts to recreate it.  We agree that it is pretty much like it was before.  This time I left out the Triple Sec and substituted some Mangue which is "Preparation a base de vinaigre et de pulpe de mangue"  I get it at either Whole Foods or Trader Joe's. I don't remember which one it was but I search it out whenever I get low.  It's good in salad dressings too.

2 Cornish game hens split

1 cup orange juice

3 inch strip orange zest

1/2 teaspoon salt

1/8 teaspoon red pepper flakes

1/2 inch ginger peeled and sliced

1 clove garlic peeled and split

3 green onions, sliced 1-inch thick

1/3 cup soy sauce

1/3 cup honey

1/4 cup dry white wine

1/4 cup sesame oil

1/4 cup triple Sec

2 teaspoons corn starch dissolved in 1T. water 

orange slices for garnish

Mix all ingredients except hens, corn startch and water. Mix well to combine. Reserve 1 cup for sauce later. Add remaining mixture to split game hens, cover and marinate in refrigerator overnight. 

Remove hens from marindade, cut off wing tips (or they will burn) and cover tips of legs with foil. Place in shallow baking dish and pour marinade over chicken.  Bake 1 hour according to package directions, basting every 15 minutes. Chicken is done when instant read thermometer reads 180 degrees.

When the hens are almost done, bring reserved marinade; cornstarch dissolved in water to a boil in small sauce pan until thickened. Serve over or in gravy boat with the birds.     We always have this with white rice.

 Note I cooked this in the steam oven and it was done in about half an hour.