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Meat - Tangerine Hens

Source of Recipe

from RDJ newsletter


List of Ingredients

4 Cornish game hens
1/4 cup white Zinfandel wine
1 teaspoon soy sauce
salt to taste, optional
1 cup freshly squeezed orange juice
4 tablespoons butter, separated
1/4 cup minced onion
1 minced garlic clove
4 tablespoons chopped nuts, (walnuts or pecans), optional
1/4 cup chopped mushrooms, optional
4 tangerines, peeled, seeded and chopped


Recipe

Rinse hens and pat dry.
Mix wine, soy sauce, salt, orange juice together.
Rub 1 tablespoon butter inside each hen.
Sprinkle the cavity with salt, optional.
Mix the onion, garlic, nuts, mushrooms, tangerines together.
Separate into 1/4's and stuff each hen.
Preheat oven to 325 degrees F.
You will need a baking dish large enough for the 4 hens.
Brng the liquid mixture to a boil.
Turn off heat and let cool for 5 minutes.
Pour 2 tablespoons of the cool liquid into each hen and
place into baking dish.
Bake for 45 minutes, basting every 10 minutes, or so
with the liquid mixture.
Use a meat thermometer to check if the poultry is cooked
to its proper temperature.
Place on a platter, or on individual plates.
Serve immediately.
Makes 4 servings.

Nutritional info per serving:
200 Calories, Protein 35g, Sodium 85mg,
Fat 4g, Carbohydrates 6g
Diabetic exchanges: 4 Lean Meat