This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Port Wine

Please fave and comment on the original submission here: http://www.furaffinity.net/view/6862670

A suculant bird beautiful and bathed in a sensational sauce from the kitchens of  junowolf

******************************

Played around in my kitchen tonight. had a rock cornish hen I needed to use.

Hen was split in half and roasted on a bed of salt. Served on roasted rosemary russet potatoes and a port wine and cranberry reduction. On top is a breaded and deep fried egg yolk.

There's only about 3 dollars worth of product on this plate :P

Brief Recipes:

Hen:

1 Rock Cornish Game hen, split
salt/pepper
1/2 cup salt

Create a bed of salt in a cast iron skillet or pan. Pre-heat in an oven at 475. Season the hen halves and place split side down on the salt bed and return to the oven. Roast until done and skin is crispy.

Potatoes:

3 russet potatoes
1 tbsp rosemarry, chopped
2 tbsp olive oil (not evoo)
salt/pepper

Cut the potatoes into desired shape and size. Toss together with remaining ingredients and roast at 400 until done.

Sauce:

1/2 cup port wine
1 tbsp balsamic vinegar
1/4 cup dried cranberries
1 cup h20
salt/pepper to taste

Combine all ingredients in a sauce pan and reduce until a 1/3 cup remains, let cool slightly to thicken.

Egg yolk:

1 egg yolk
Panko bread crumbs, processed fine

Gently coat the egg yolk in panko and fry at 375 until the breading just browns and the yolk can barely start to hold it's own shape under gravity. Let cool but do not chill.


******************************

Please fave and comment on the original submission here: http://www.furaffinity.net/view/6862670

Allergy warning – recipe contains shellfish, nut, soy, dairy & egg products