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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

With Game Hens and Chicken, I feel like an “explorer” always on the lookout for new coatings to enhance their flavor. This savory combination more than meets that criterion. Not that a simple roasted bird with Salt, Pepper and Butter or EVOO isn’t a fine method, I just get my creative juices flowing and keep searching. This will most definitely be kept in my “do it again” file.


1 Game Hen, rinsed & the Liver & Gizzard removed
2 whole cloves Garlic, peeled
2 large Shallots, peeled & quartered
1 sprig of fresh Rosemary
1 tsp of Kosher Salt
1-1/2 TB of coarse-grained Mustard
1-1/2 TB of Dijon Mustard
2 tsp of Fines Herbes
1 tsp of sweet Paprika
1 tsp of Fennel seed, crushed
1/2 tsp of freshly ground black Pepper
3/4 tsp of Red Pepper flakes


1. Preheat the oven to 350 degrees F.

2. Place Game Hen in a large ovenproof baking dish. Place 1 clove Garlic, the pieces of Shallots, & 1 Rosemary sprig into the cavity of the Hen. Rub 1/2 tsp of Salt into the cavity.

3. In a small bowl, combine Mustard, Fines Herbes, Paprika, Fennel seed, Pepper, Red Pepper flakes, & 1/2 tsp of Salt. Whisk thoroughly. Coat the Game Hen thoroughly.

4. Place in the oven & roast for 45 minutes. The Hen will be cooked through & still be juicy. The usual warning, please don’t overcook & dry it out

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