Glazed Cornish Game Hens
By: Sheri Wetherell
Published: Wednesday, February 17, 2010 - 9:30pm

Ingredients




1/4 teaspoon Fennel seeds
1/4 teaspoon Coriander seeds
3 Cardamom pods, seeds only
Ground ginger, to taste
Cinnamon, to taste
Cumin seed, to taste
1/4 dried red chiles crushed
1/4 teaspoon Turmeric
2 1 lb. Rock Cornish game hens
1/4 cup Corn syrup
1 tablespoon Prepared mustard (Dijon or spicy)
1 small Garlic clove peeled, finely chopped
Salt and pepper, to taste
1/2 Lemon, juice of (reserve other half)

Preparation

1 To make the curry powder, grind the spices together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder. 2 If the hens are frozen, thaw overnight in refrigerator. Rinse hens with cold water; pat dry. 3 In small bowl, combine curry powder with syrup, mustard, garlic, salt, pepper and lemon juice. 4 Cut reserved lemon half in half again; place inside hens. If desired, truss (tie or skewer) hens to secure legs. Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. Place hens in pan and brush with some of the glaze. Reserve remainder of glaze for frequent basting. 5 Bake in oven at 375 F. for 1 hour or longer, until juices run clear 6 (meat should still be juicy.) Baste often for crispy, golden skin. 7 Halfway through baking, cover legs and wing tips with foil to prevent scorching. 8 Serve with rice and stir-fried vegetables. 9 96 Meal-Master