Classic Muskoka Summer Recipes: Lemon-Garlic Marinated Cornish Game Hen w/ King Eryngiis Mushrooms, Brussels Sprouts, Quinoa & Double Smoked Bacon Cream
Classic Muskoka Summer Recipes:
From the Kitchen at Sherwood Inn on Lake Joseph
1 Cornish Game Hen
4 crushed garlic cloves
1 sliced shallot
1 sliced/shaved King Eryngiis Mushroom
8 Blanched Brussels sprouts, halved
2/3 cup quinoa
Splash of olive oil
Splash of Josef Drathen Gewurztraminer Kabinett
3/4 cup heavy cream (35%)
1/2 cup smoked bacon lardons
Salt and pepper to taste
1. We need to “deconstruct” our hen. Start by finding the joint where the thigh connects to the breast bone. With a sharp small knife, cut right through here therefore successfully removing the thigh with leg attached. Repeat on the other side. Now remove the breast and wing by slicing along the breast bone, keeping the knife close to the bone. Once you reach the wing joint, pop it out and finish the cut. Repeat on the other side. This should leave you with 5 pieces – the breast with wings attached, the thighs with legs attached, and the remaining carcass. (Usually the neck is stuffed into the cavity).
2. Immediately place the remaining carcass/neck into a small pot and cover with cold water. Add a cinnamon stick and a few bay leaved if you like. We are going to make a simple stock. Place over high heat.
3. While the stock is coming to a boil, we are going to marinate the hen. Zest half the lemon into a bowl, and squeeze all the juice as well. Add a splash of olive oil, 2 of the crushed garlic cloves, and a sprinkle of salt and pepper.
4. Toss the deconstructed hen in this mixture. Place in an airtight container or bag and put in the refrigerator for a minimum of 2 hours.
5. During the down time our bird is marinating, we can let the stock full rolling boil for 30-40 minutes. After this time, strain the stock into another small pot and add the quinoa. Put this over medium heat and simmer until the quinoa is cooked 80%, approximately 40 minutes.
6. Heat a medium sized non-stick pan over medium high heat. Add a splash of olive oil, and once hot, Start searing the hen pieces. Once they are golden brown all around, Finish them in a 350 degree oven, approximately 20 minutes.
7. While the hen is in the oven, start another medium sized pan over medium high heat. Add a splash of olive oil, and put in the mushrooms, rest of the garlic, shallot, and Brussels sprouts. Saute until the shallots just start to caramelize. At this point add a splash of the Gewurztraminer to deglaze the pan. Add your blanched quinoa, a few tablespoons more of the stock, and let simmer over low heat until the quinoa has absorbed most of the liquid.
8. By this time, the hen should be finished cooking. Remove from the pan, leaving all the drippings. Add the bacon and sauté until starting to brown. Now add another splash of Gewürztraminer, and then the heavy cream. 9. Let the cream reduce until thick and brown. Place then hen over the quinoa medley in a dish of your choice. Drape with the bacon cream sauce and enjoy!!
Recipe by: Everett Bell – Executive Chef at Sherwood Inn on Lake Joseph
Wine Match: Josef Drathen Gewurztraminer Kabinett