Try this Game Hens with Madeira and Wild Mushrooms recipe, or contribute your own.
Suggest a better descriptionBring 1 cup chicken stock to simmer in small saucepan. Remove from heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving mushrooms and liquid separately. Position rack in bottom third of oven; preheat to 400 deg. F. Rub 1 tablespoon butter over outside of each game hen. Place in roasting pan. Sprinkle with salt and pepper. Roast until juices run clear when thickest part of thigh is pierced, about 55 minutes. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots and saute until tender, about 4 minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom liquid, leaving any sediment at bottom of bowl. Add beef stock, Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to thin sauce consistency, about 25 minutes. Stir in reserved mushrooms. Season with salt and pepper. Serve hens with mushroom sauce. Serves 4. Bon Appetit November 1997 Restaurant; Otters Restaurant, Sun Valley ID NOTES : Dave at Pack Bell Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary"
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 88 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 200.8mg | 7 % | |
Potassium 454.3mg | 12 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 11.8g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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