I found some fresh game hens at the market this week and wanted to prepare them with an Asian flavor. Here is what I came up with. The birds were juicy and tender, and the sauce was addictive!
- 2 large tangerines, one zested and juiced, one cut into sections
- 1 – 2 inch piece of ginger, peeled and grated
- 1/2 C. soy sauce
- 1/4 C. fish sauce
- 1/4 C. rice wine vinegar
- 1 large shallot, chopped
- 3 cloves garlic, minced
- 2 Cornish game hens, rinsed and patted dry
In a large dish, combine the zest and juice of one tangerine, the soy sauce, ginger, fish sauce, vinegar, 1/2 of the shallot, and the garlic. Place the game hens into the dish and toss to coat. Cover and marinate in the fridge 8 hours or overnight, turning once. Remove the dish from the fridge and bring to room temperature- about 1/2 hour. Stuff the cavities of the hens with the rest of the shallots and tangerine wedges. Pour the marinade into a saucepan. Place the hens on a roasting sheet. Arrange any extra tangerine wedges in between the birds.
Heat the oven to 400 degrees. Roast for 50 minutes. While the hens are roasting bring the marinating liquid to a boil and reduce by half. Baste the birds with the liquid halfway through roasting. Remove to a cutting board and tent with foil. Rest 10 minutes before carving. Serve with the reduced marinade on the side.