Monday, September 8, 2014


~ Lodge

4 game hens
1 1/2 c. chopped onion
1 fresh pineapple, chopped
1 c. golden raisins
2 c. pineapple juice
1/2 c. apple cider vinegar
2 c. chicken stock
1/2 c. butter
3 T. flour
1 c. water

Thoroughly wash the hens. Brown on a medium hot grill or in a skillet for 15-20 minutes, turning once.

Meanwhile, melt butter in a large Dutch oven and saute onions until soft. Add pineapple, raisins, juice, and vinegar. Simmer 5-10 minutes. Add browned hens, breast up. Cover and cook slowly 25-30 minutes. Add stock and simmer another 45 minutes. Remove hens and keep warm.

Dissolve flour in water, then stir into stock and simmer for five minutes to make gravy. Serve gravy with the hens.

Notes: Lodge recommends making this in a 10-qt. Dutch oven, but I made halved the recipe and cooked two hens in a 6-qt. one. I browned the hens on a griddle and used canned pineapple and regular raisins. Everyone thought it was great, even my poultry disliker. Next time we're going to try it with a whole chicken.

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