* Exported from MasterCook *

BAKED GAME HENS VACHERIE

Recipe By :Chef John Folse
Serving Size : 6 Preparation Time :0:45
Categories : 0-5G Low Carb Poultry Game
Regional Cajun-Creole Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cornish game hens
1 tbsp Louisiana Hot Pepper Sauce
salt -- to taste
2 tsp dried thyme
cracked black pepper -- to taste
2 tsp dried basil
3 tbsp garlic -- chopped
paprika -- for color
1 1/3 tbsp green peppercorns
1 oz dry white wine
2 tbsp Worcestershire sauce
1/4 cup parsley -- chopped
1/2 lb butter -- melted

METHOD: Preheat oven to 350°F-180°C. Split Cornish hens in two and remove back bone and wing tips. Season hens well on all sides using salt, pepper, and garlic. Using a sharp paring knife, cut small pockets in breasts and thighs of each hen. Insert green peppercorns in each pocket and place on baking sheet, skin side up. Coat each bird well with Worcestershire, Louisiana Gold, melted butter, thyme, basil and paprika. Add additional salt and pepper if necessary. Pour excess butter and white wine in bottom of baking pan and place in oven. Bake for thirty minutes, basting occasionally with drippings. Hens will be cooked when legs separate easily from thighs. Remove from oven, place hens on serving platter and keep warm. Add chopped parsley to pan drippings, blend well into sauce and pour over Cornish hens.



Cuisine:
"Cajun-Creole"












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Per Serving (excluding unknown items): 971 Calories; 78g Fat (73.1% calories from fat); 59g Protein; 6g Carbohydrate; 2g Dietary Fiber; 422mg Cholesterol; 633mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com







Nutr. Assoc. : 0 3726 0 0 0 0 0 0 0 0 0 0 0