Pan-Fried Game Hens With Mustard and Tarragon |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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From a clipping I've had in my recipe box. I used to make cornish hens in my pre-mother years but I think it's time to make them again! This recipe requires a 3-6 hour marination/setting time in the refrigerator so take note! Ingredients:
3 rock cornish game hens, split |
salt and pepper |
2 teaspoons dried tarragon, divided |
2 tablespoons mustard, strong flavor |
2 tablespoons sweet-hot mustard |
1 egg |
1/4 cup heavy cream |
2 cups dry breadcrumbs |
oil (for frying) |
Directions:
1. Make small slits in the skin of the hens with the point of a small knife and blot dry.
2. Season the birds with the salt and pepper.
3. Mix half of the tarragon with the mustards, egg and cream.
4. Spread this mixture on both sides of the hen halves.
5. Mix the remaining tarragon with the bread crumbs.
6. Coat both sides of the hens with the bread crumb mixture. Place the hens on a large plate in one layer and refrigerate for 3-6 hours.
7. Heat 1 1/2 inches of oil in a pan large enough to hold all of the hen pieces.
8. Fry the hens for about 20 minutes, turning every so often, until the hens are golden brown and crisp. Drain hens on paper towels and serve immediately.
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