Peach-glazed, Fig-stuffed Game Birds
CATEGORIES
INGREDIENTS
  • 2 Game Hens, approx 1lb or so each
  • 2c croutons; homemade recipe follows
  • 4-6 Turkish Figs, chopped
  • 2/3c Peach preserves
  • 1/3c Olive oil, plus add'l for croutons
  • Sesame or Walnut oil, for basting
  • Penzey's Ozark seasoning
DIRECTIONS
  1. Heat oven to 350deg F.
  2. CROUTONS:
  3. Simple- cube your favorite white bread into 1/2" pcs, drizzle w/plenty of Olive Oil, season liberally w/Ozark. Toss well to coat, and toast in a roasting pan (the same one you'll use to cook the birds) for 15-20min til browned and "toasty". Set aside.
  4. BIRDS:
  5. Rinse birds and pat dry; set aside in roasting pan. In microwaveable bowl, heat preserves 20-30sec til melted and syrupy; mix in Olive oil, and a little Walnut &/or Sesame oil for taste, too, if you like. Set aside for a moment.
  6. Mix together croutons & figs in another bowl; drizzle in a bit of the peach glaze to moisten just a tad. Stuff birds and close cavity w/toothpicks. Baste birds first w/a drizzle of Walnut/Sesame/Olive oil and dust liberally w/Ozark. Situate breast up in roasting pan, and brush liberally using basting brush w/peach glaze.
  7. Roast in oven 20min; baste first w/pan juices then w/peach glaze. Roast another 20min; baste. Once very browned on breast side, flip, baste and roast for 15min rotations or til done per your meat thermometer. Birds will get very brown as the sugars in the peaches will carmelize.
  8. Remove from oven and rest 10min or so before halving and serving drizzled in pan juices
RECIPE BACKSTORY
Just came up w/this one tonight, as well.... tell me how YOU like it! I used the leftover croutons as a garnish on the Winter White Chowder, a recipe I posted earlier tonight!