Dutch Oven Stuffed Game Hens
Recipe: #8897
April 06, 2013
Categories: Chicken, 5 Ingredients Or Less, Brunch, Game/Sports Day, Labor Day, Picnic, Sunday Dinner, Oven Roast, No Eggs, Non-Dairy, Open Fire, Chicken Dinner, more
"SOURCE SHADOWS An original of mine. ** this is good using quail, pheasant, or any game bird. If you use waterfowl I would recommend pareboiling first to remove most of the grease."
Original is 1 serving
Ingredients
-
-
-
- Seasonings
Nutritional
- Serving Size: 1 (16 g)
- Calories 86.6
- Total Fat - 6.7 g
- Saturated Fat - 2.2 g
- Cholesterol - 17.6 mg
- Sodium - 274.7 mg
- Total Carbohydrate - 0.2 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 5.9 g
- Calcium - 1.8 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
First stuff the hens with the rice or bread dressing.
Step 2
Then sew them closed.
Step 3
Heat your Dutch oven over medium high coals with the lid on.
Step 4
Put bacon grease into oven when hot and add hens.
Step 5
Season to taste.
Step 6
Brown hens on all sides, then add 1/2 to 3/4 cup water.
Step 7
Place the lid back on the oven and cook over slow coals.
Step 8
Put the majority of hot coals on the lid and keep a few under the oven.
Step 9
Cook for 45 minutes to one hour or until tender to the fork.
Step 10
Make sure you keep enough water in the bottom of the oven to keep from burning and sticking.
Step 11
A 12" oven will cook 5 to 6 birds.
Step 12
You can make a gravy from the pan drippings. Enjoy !
Step 13
** this is good using quail, pheasant, or any game bird. If you use waterfowl I would recommend pareboiling first to remove most of the grease.
Tips
- A good bed of coals
- Can be made in conventional oven as well.
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