Pan-Fried Game Hens With Mustard and Tarragon

1. 1

   Make small slits in the skin of the hens with the point of a small knife and blot dry.

2. 2

   Season the birds with the salt and pepper.

3. 3

   Mix half of the tarragon with the mustards, egg and cream.

4. 4

   Spread this mixture on both sides of the hen halves.

5. 5

   Mix the remaining tarragon with the bread crumbs.

6. 6

   Coat both sides of the hens with the bread crumb mixture.

7. 7

   Place the hens on a large plate in one layer and refrigerate for 3-6 hours.

8. 8

   Heat 1 1/2 inches of oil in a pan large enough to hold all of the hen pieces.

9. 9

   Fry the hens for about 20 minutes, turning every so often, until the hens are golden brown and crisp.

10. 10

    Drain hens on paper towels and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.