Cornish game hen is my go to bird when Bill and I are tired of our usual main dishes with beef, pork, turkey, chicken, and shellfish. Plus, game hens just make dinner seem a little more fancy.
Game bird halves cook faster than a whole bird. If you are tempted to turn the heat up, do not do it! Your bird will be dry and overcooked. Trust me, I know this from experience.
Slower heat and patience guarantees a bird with juicy, tender meat. Higher heat will cook the bird quicker, but you maybe having a dry bird for dinner.
- 1 Cornish Game Hen, thawed and cut in half (along the backbone and through the breast)
- canola oil
- Rainbow Peppercorn Blend, or black pepper
- garlic powder
- fine sea salt, or table salt
- 2 Tbsp. salted butter, melted
- Preheat oven to 325 degrees Fahrenheit.
- Pour melted butter into a rectangular, 2 quart baking pan.
- Rub each game hen half with canola oil and
- sprinkle with fresh ground, rainbow
- peppercorn blend; garlic powder, and fine sea salt.
- Put the oiled and seasoned halves, skin side down into the casserole pan.
- Place the casserole pan into the oven and bake the game hen halves for 30 minutes. Turn halves skin side up.
- Continue cooking for another 30-40 minutes, or until the game hen is golden brown and the drumstick moves easily at the joint.
- Turn the oven off, but let the game hen rest in the oven for about 10-15 minutes before serving it.