Game Hens Flavored with Herbs and Mustard

Name: Game Hens Flavored with Herbs and Mustard
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: United States
Ingredients: 1 to 2 tablespoons oil for basting; ½ cup extra-virgin olive oil, plus; 8 whole fresh sage leaves; ½ teaspoon black pepper; 1 teaspoon coarse salt; ¼ cup lemon juice; ¼ cup Dijon-style mustard; 4 game hens (1 to 1¼ pounds each); 1½ cups loosely packed, stemmed mixed fresh herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat-leaf parsley; 1½ cups loosely packed, stemmed mixed fresh herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat-leaf parsley; 1½ cups loosely packed, stemmed mixed fresh herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat-leaf parsley; 1½ cups loosely packed, stemmed mixed fresh herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat-leaf parsley; 3 cloves garlic, roughly chopped; 1½ cups loosely packed, stemmed mixed fresh herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat-leaf parsley; 1½ cups loosely packed, stemmed mixed fresh herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat-leaf parsley; 1½ cups loosely packed, stemmed mixed fresh herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat-leaf parsley; 1½ cups loosely packed, stemmed mixed fresh herbs, such as basil, rosemary, oregano, thyme, marjoram, chives, and/or flat-leaf parsley

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

4 game hens (1 to 1¼ pounds each)
1½ cups loosely packed, stemmed mixed fresh herbs, such as basil</

Americas
United States
Main course
Gluten-free
Spicy

Method

Remove the packet of giblets (if any) from the body cavities of the hens and set aside for another use. Remove and discard the fat just inside the neck and body cavities. Rinse the game hens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Loosen the skin from the meat of the ga