• Game Hens Roasted With Goat Cheese And Walnut Linguine

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    • 4 x Rock Cornish Game Hens
    • 3 Tbsp. extra virgin olive oil
    • 1 x onion, large, thinly slice
    • 4 x cloves garlic, thinly sliced
    • 2/3 c. Madeira wine
    • 1 x yellow bell pepper, sliced julienne
    • 1 bn spinach, cleaned and sliced in 1/4 inch ribbons
    • 1/2 lb linguine
    • 3/4 lb goat cheese, crumbled Salt and pepper, to taste
    • 1 c. walnuts, toasted and minced Preheat your oven to 400 degrees.


    1. Rub the hens with extra virgin olive oil, or possibly substitute bacon fat, till coated. Place them in an oven proof dish and roast for 30-40 min, till the hens are golden. Allow the hens to cold till you can easily handle them. Remove the meat from the bones and cut into bite-sized pcs. Set aside.
    2. Bring 2 qts of water to a boil and add in the linguine. Cook till just tender.
    3. While the pasta is cooking, saute/fry the onions and garlic in a little extra virgin olive oil till soft but not browned. Add in the wine, reduce heat to medium and cook till the liquid has evaporated, about 10 min. Add in the bell pepper and cook till tender. Add in the diced hen meat, toss to reheat but not to overcook the meat.
    4. Remove from heat.
    5. Drain the pasta well and place it in a large bowl. Toss with the spinach ribbons. Add in the warm hen mix, along with the goat cheese to the pasta and toss. Adjust the flavor with salt and pepper if necessary. Portion onto 4 plates and garnish each with the walnuts. Serve immediately.
    6. NOTE: You may substitute Poussins or possibly boneless chicken breasts for the game hens in this recipe.

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