Roast Cornish Hens with Morel Mushroom Sauce


4 Cornish hens

Handley Cellars Spice Blend

1 Lemon

1 White Onion

4 TBSP Butter

Mushroom Sauce:

3 TBSP. Butter

3 cups thinly sliced morel mushroom (really any mushrooms work)

½ finely chopped yellow onion

2-3 cloves minced garlic

4 cups chicken stock

1 ½ cups Handley Cellars Pinot Noir

3 TBSP. Corn Starch



Pre-heat oven to 425.  Remove the giblets from hens, rinse with water and pat completely dry.  Season hens generously with Handley Spice Blend.  Quarter Onion and Lemon, place a quarter of Onion and Lemon and one tablespoon of butter in the cavity of each hen.  Place hens on a wire rack on a baking sheet, breast side down. Roast for 1 hour or until meat thermometer inserted in breast reads 160.

Mushroom Sauce:

In a large skillet melt butter over medium heat.  Sautee mushrooms and onions until they are lightly browned and most of the liquid has cooked out of the mushrooms.  Add in garlic and stir.

In a separate small bowl place corn starch and add a couple of tablespoons of the stock to create a “slurry”.

Add wine to skillet and cook for a minute to cook off the alcohol then add the broth.  Once you’ve added the broth, stir in your corn starch “slurry” and mix well.  Let simmer stirring occasionally until the sauce thickens.

Remove from heat and serve over roasted game hens.


Pinot Noir

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