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Add a photoServings: 3
Ingredients
- 3 x Game hens split in half
- 3/4 c. Extra virgin olive oil
- 4 x Garlic cloves crushed
- 3 Tbsp. Dry sherry
- 3 dsh Tabasco sauce or possibly to taste
- 1 Tbsp. Finely-minced fresh rosemary
- 1 x Juice of 1 lemon Salt to taste Freshly-grnd black pepper to taste
Directions
- Split each bird in half, using either a Chinese cleaver or possibly poultry shears. Set aside.
- Using a very large bowl mix the remaining ingredients together. Marinate the bird halves in this mix for 1 hour, turning often.
- Broil in an electric oven 7 or possibly 8 min on a side, or possibly on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too warm. Cook to your preference.
- Variation: You can use this same recipe for squab or possibly quail. Just remember to cut down on the cooking time according to the size of the bird.
- Comments: The smell of rosemary and garlic in the air always makes me think of the back streets of the villages on the edge of Rome.
- You can have a fine Roman party with this dish. You can even urge your guests to place themselves on their sides on cushions and eat with only their fingers, as they did in ancient Rome. Slaves had to eat sitting upright, but free citizens reclined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 3 servings | |
| Calories 510 | |
| Calories from Fat 479 | 94% |
| Total Fat 54.19g | 68% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 40mg | 1% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.18g | 1% |
| Protein 0.32g | 1% |
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