Eclectic Bistro Fare

September 11, 2008

Roasted Game Hen over Leek & Chanterelle Stuffing W/ Heirloom Tomatoes & Fleur de Sel

This is such a basic dish, my wife and daughter's comfort food done my way. Hey! If I've got to cook at home too, I might as well do it the way I want. So here it is
Game Hen: Wash it off under cold water and rub with salt (Kosher). Let it sit for about 20 minutes and then wash the salt off. Prepare a wet rub with a mortar and pistle using 1 tbs. olive oil, 1 tbs paprika, 5 cloves garlic, 2 sprigs of thyme, 1 tsp salt and 1 tsp pepper. Begin roasting at 375* for about 35-40 min. or until it reaches 160* internal temp.
Stuffing: Cast Iron Pan, 2 tbs. butter + 1 tbs. olive oil, 5-6 chanterelles, 2 medium leeks, 1 carrot, 3 c dried Pane Latte Bread croutons, 1 sprig thyme, salt, pepper, 1 + 1/4 c chicken stock. Sautee ingredients starting with veg first and slowly add chicken stock at the end a little at a time until you like the consistency. Pop the pan in the oven with the game hen at the last 15 min. The top should be crispy but still fluffy inside.
Tomatoes: Cut up some super fresh heirloom tomatoes and toss in good olive oil. Season with fleur de sel (Brittany sea salt).

1 comment:

Emily said...

Congratulations on your new baby! When you do get back to your recipe - we'd love to have you enter it on our chanterelle mushroom recipe contest. And since you're a chef, check out our wild boar recipe contest (it's only open to foodservice professionals).