Maple Glazed Game Birds
  • Cooking Time: 25-30MIN
  • Servings: 8
  • Preparation Time: 10MIN
  • 4 Game hens, rinsed and patted dry, wingtips trimmed
  • Olive oil
  • 1/4c Herbs de Provence
  • Salt & Black pepper
  • 1 Orange, quartered
  • 1/4c real Maple syrup
  • 1/8c Olive Oil
  • 1/4stick melted butter
  • splash or three Champagne vinegar
  1. Preheat oven to 450d F.
  2. Massage hens with olive oil so they are complete coated.
  3. Rub well w/Herbs de Provence and salt & pepper, inside & out.
  4. Stuff orange quarter in cavity of each.
  5. Place breast-up in roasting pan.
  6. Whisk together Maple syrup, oil, butter and vinegar, and any remaining Herbs de Provence.
  7. Drizzle about 1/2 of mixture over birds, place in center of oven and roast 12min, basting once w/remaining sauce and any drippings from pan using basting brush.
  8. Then, turn birds breast-down, and continue roasting & basting approx another 10+min til done (use meat thermometer if you're unsure, but BE CAREFUL not to overcook).
  9. Remove from oven and rest before serving.
  10. I serve them halved, on a bed of white & wild rice.
I use Game Hens mostly, but Quail would likely do well, too, though it would need to roast for only about 1/2 as long. This was one of my daughter's fav dishes when she was younger. The apple didn't fall far from the tree, so she's a little twisted and got a kick out of saying we were having BIRDS for supper. See, we kept birds- parakeets, cockatiels, canaries, etc.... I think she relished the parallel and very thin distinction.