-
1
Serving Note: 1 game hen is really enough for 2 people, so this recipe makes 2 4 servings depending on your hunger level!
-
2
Preheat oven to 425 degrees F.
-
3
In the bottom of a large roasting pan, scatter the potatoes, then top with the fennel wedges.
-
4
Arrange the tomatoes cut side up on the edges of the roasting pan.
-
5
Sprinkle the vegetables liberally with salt, and scatter the chopped rosemary, garlic cloves, and orange zest over the vegetables.
-
6
Divide the butter, reserving 2 tablespoons.
-
7
With the remaining butter, about half a stick, smear all over the game hens, into any crevices and under the skin with your fingers.
-
8
Sprinkle the hens liberally with salt, then place them breast side up over the veggies.
-
9
Tuck the wings and legs under the hen bodies.
-
10
Pour the wine and 1/2 cup of stock into the bottom of the pan.
-
11
Roast the vegetables and hens for 20 minutes, uncovered.
-
12
After 20 minutes, remove the pan from the oven and check the liquids.
-
13
Add 1 more cup of stock if the wine/stock mixture has evaporated.
-
14
Cover the roasting pan, and roast for 20 30 more minutes until the veggies are tender and the hens are nearly cooked through 155 degrees F internal temperature, if youd like to use a meat thermometer.
-
15
Remove the foil or roasting pan cover, and roast for 5 10 minutes more until the skin is crispy and the birds are cooked through.
-
16
Remove from the oven, and allow to rest while you make the orange sauce.
-
17
Drain 1/2 cup of the cooking liquids from the bottom of the roasting pan.
-
18
In a small saucepan, heat the remaining butter until foamy.
-
19
Add the flour, and whisk to form a light roux.
-
20
Squeeze in any orange juice remaining in the membranes.
-
21
Pour in the reserved pan juices, whisking to combine.
-
22
Taste, and add a sprinkle of salt if youd like.
-
23
Let the sauce bubble and thicken for 1 minute, then add the orange segments, just to warm through.
-
24
Serve each hen with some roasted veggies, orange sauce, and topped with fresh parsley and parmesan.
