Cornish Hen

Cornish Hen
  • 4 servings
  • 0:05 Preparation
  • 0:45 Cooking
  • 0:50 Total Time


Add all
  • 2

    Cornish hens halved

  • 1/2 cup
    (125 mL)

    Dijon mustard

  • 6

    garlic cloves crushed

  • 4

    rosemary chopped

  • 1 Tbsp.
    (15 mL)

    olive oil

  • Salt and pepper to taste


Blend Dijon mustard, garlic, rosemary, oil, salt and pepper into a paste and coat both sides of the halved hens (have your butcher cut them for you). Place meat on barbecue grill, turn the heat to medium-low, and cook until golden brown, turning the meat during cooking. Serve with a green salad topped with Parmesan shavings.

Source: Metro

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.

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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