Game Hens Braised in Apple Brandy

Serves 4.

2 Rock Cornish game hens, about 1½ lbs. each

2 tbsp. olive oil

1½ c. peeled and thinly sliced green apples

½ c. thinly sliced onions

¼ c. apple brandy

½ tsp. nutmeg

1/3 c. half-and-half

Salt and pepper, to taste

Green apple slices, for garnish (optional)

Preheat oven to 350 degrees. In a Dutch oven over medium-high heat, quickly brown birds in oil on all sides. Place apples and onions around birds. Pour brandy over birds and let heat for 1 minute, then carefully ignite, using a long fireplace match. Shake pan until flames subside.

Dust top of birds with nutmeg. Cover Dutch oven and bake until internal temperature of thigh registers 180 degrees (about 25 to 30 minutes for 1-pound birds; 35 to 40 minutes for larger ones). Remove hens, apples and onions to a platter; keep warm in oven.

Over medium-high heat, bring pan juices to a simmer, then stir in half-and-half. Let mixture cook 3 minutes, stirring frequently; season to taste with salt and pepper. Pour around birds and serve at once. Garnish with slices of green apple, if desired.

Nutrition information per serving:

Calories600

Carbohydrates10 g

Protein42 g

Fat43 g

including sat. fat12 g

Cholesterol250 mg

Sodium127 mg

Calcium50 mg

Dietary fiber1 g

Diabetic exchanges per serving: ½ fruit exch., 6-med fat meat exch., and 2½ fat exch.

Broiled Rock Cornish Game Hen

Serves 2.

Note: A game hen can be broiled and ready to eat in less than 30 minutes.

3 tbsp. olive oil

2 tbsp. dry red wine

½ tsp. honey

2 tbsp. minced red onion

1 clove garlic, minced

½ tsp. grated fresh ginger

1 Rock Cornish game hen, about 1½ lbs.

¼-inch slice fresh ginger

In a blender, combine oil, wine, honey, onion, garlic and ginger; process until smooth.

With poultry shears, halve bird, starting at backbone and continuing along breastbone. Rub skin with slice of fresh ginger.

Preheat broiler. Brush each game hen half with oil mixture and place, skin side down, on broiler pan.

Broil 5 inches from heat, brushing with sauce every 3 to 4 minutes, until internal temperature of thigh reaches 180 degrees, about 8 to 10 minutes per side. Serve hot.

Nutrition information per serving:

Calories530

Carbohydrates1 g

Protein41 g

Fat38 g

including sat. fat10 g

Cholesterol240 mg

Sodium120 mg

Calcium26 mg

Dietary fiber0 g

Diabetic exchanges per serving: 6 med-fat meat exch., and 1½ fat exch.