
Raspberry Cornish Hen
Makes 4 ServingsIngredients
* | 2 Cornish game hens |
* | FOR THE MARINADE: |
* | 1 cup fresh or frozen raspberries |
* | 2 cloves minced fresh garlic |
* | 1 tablespoon olive oil |
* | 1 teaspoon low-sodium tamari sauce |
* | 1/3 cup raspberry vinegar |
* | 1/3 cup plum wine |
* | 2 teaspoons chopped fresh mint |
* | 2 teaspoons cornstarch |
* | 2 teaspoons water |

Instructions
1 | Cut thawed hens in half lengthwise and remove skin and wing bone. Place in a large shallow bowl. |
2 | In a blender container, puree the raspberries, garlic, olive oil, tamari sauce, vinegar and wine until smooth. Add the fresh mint and mix by hand. |
3 | Pour 1/2 marinade over hens and marinate, covered, in the refrigerator for at least 2 hours. |
4 | Preheat oven to 350F degrees. Lightly coat a baking pan with olive oil. |
5 | Place marinated hens in a baking pan, cover and bake for 30 to 40 minutes until golden brown, or until juices run clear when thigh is pierced with a fork. |
6 | Pour remaining 1/2 of marinade through a fine mesh strainer into a small saucepan. In a small bowl or cup, combine cornstarch and water to form a thin paste. Stir into marinade, bring to a boil, reduce heat and simmer until sauce is thickened, about 2 minutes. Serve 2 tablespoons sauce over each 1/2 hen. |


Notes
You can sometimes find fresh Cornish hens at the market, but they usually come frozen. Thaw in the refrigerator overnight to decrease the chance of bacterial growth.EACH SERVING CONTAINS APPROXIMATELY: 150 calories, 5 gm. carbohydrate, 5 gm. fat, 90 mg. cholesterol, 20 gm. protein, 118 mg. sodium, Trace fiberSource
Barry Correia, Executive Chef, Canyon Ranch in the Berkshires Health Resort, Lenox, Massachusetts