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Port Braised Cornish Game Hens

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(Recipe ID: 563)

Serves 6

Preparation time: 40 minutes; Cook time: 65 minutes

Source: Chef Joseph Lowery

Rich, moist and flavorful dish from Scotland.


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  • 3 Cornish Game Hens
  • 1/4 cup Butter
  • 2 tablespoons Cooking oil *
  • 1 cup Port
  • 2 cups Dark poultry stock
  • The juice and zest of 1 lemon
  • 1 teaspoon Each salt and coarsely ground black pepper *
  • 3 tablespoons Cornstarch
  • Fresh grapes for garnish


  1. Cut the backbone from the game birds, and split them in half; lengthwise through the breast.  This is most easily done using poultry shears.
  2. Make a little slit in the skin at the lower side of the breast and tuck in the end of the drumstick for a neat presentation.
  3. In a large skillet; heat the butter and oil and brown the split birds starting with the skin side down.
  4. When brown; transfer birds to a large casserole dish.
  5. Pour off the fat from the skillet and de-glaze the pan with the port.
  6. Pour liquid over the birds in the casserole dish.
  7. Add stock, lemon, salt and pepper to casserole dish.
  8. Cook covered in a pre-heated 375 degree oven, checking for doneness after 20 minutes.
  9. Birds are done when thighs are tender.
  10. Remove cover and cook for another 5 minutes.
  11. Place cooked birds on a warmed platter and thicken pan juices in casserole dish with cornstarch.
  12. Pour a spoonful of sauce on each serving and place remainder in a gravy boat.
  13. Arrange grapes on platter with braised game birds and serve.

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