Cornish Game Hens With Pancetta, Juniper Berries and Beets Recipe #330408
Bon Appetite.
by dicentra
1 hour | 15 min prep
SERVES 4
- 4 medium beets with greens, beets peeled and cut into 1/2-inch pieces, greens finely chopped
- 1/2 lb pancetta, finely chopped
- 1 tablespoon juniper berries, coarsely chopped
- 4 Cornish hens, giblets removed
- 3 tablespoons olive oil
- Position 1 rack in top third of oven and second rack in bottom third of oven and preheat to 375°F
- Mix 1 1/2 cups chopped beet greens, pancetta and juniper berries in medium bowl. Season to taste with salt and pepper.
- Fill hen cavities with pancetta mixture, dividing equally. Tie hen legs together.
- Place hens in heavy large roasting pan. Rub 1 tablespoon olive oil over hens.
- Sprinkle hens with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.).
- Roast hens on bottom rack in oven until golden and juices run clear when thickest part of thigh is pierced, about 1 hour 15 minutes.
- Meanwhile, toss chopped beets with remaining 2 tablespoons olive oil on heavy large baking sheet.
- Season with salt and pepper. Arrange beets in single layer.
- Roast beets on top rack in oven until tender and beginning to caramelize, stirring occasionally, about 45 minutes.
- Transfer hens to plates. Remove string. Scrape up any browned bits from bottom of roasting pan.
- Pour pan juices through sieve into 2-cup glass measuring cup. Spoon fat off top of pan juices.
- Spoon beets around hens. Drizzle pan juices around hens and serve.
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5 stars