Cornish Game Hens with Orange Green Peppercorn Sauce

Cornish Game Hens with Orange Green Peppercorn Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:45 Cooking
  • 0:55 Total Time


Add all
  • 2x1 1/2 lb
    (2x750 g)

    cornish game hens

  • 1

    large, unpeeled orange

  • 1

    green peppercorn sauce

  • 1 cup
    (250 mL)


  • 1/4 cup
    (60 mL)

    red currant jelly


Preheat oven to 375°F (190°C).

Rinse and dry hens thoroughly.

Cut off wing tips then cut through backbone, splitting each hen in two. Trim visible fat and excess skin.

Place cut-side down in baking pan and cover with foil.

Roast for 30 minutes. Take out of the oven and set aside in the pan.

Meanwhile, grate the zest off the orange and squeeze out the juice, removing any seeds.

In a small saucepan, combine the orange juice and zest with the Knorr Green Peppercorn Sauce Mix and water.

Bring to a boil over medium-high heat, stirring constantly with whisk.

Reduce heat to medium, add jelly and simmer for 3 minutes, stirring occasionally.

Lower oven temperature to 350°F (180°C).

Brush hens with sauce, adding a bit to the pan. Roast uncovered and basting for an additional 10 - 15 minutes or until done.

To serve, reheat remaining sauce and spoon over hens.

Source: Knorr

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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