Cranberry-Glazed Cornish Game Hens w/ Jalapeno-Bacon Brussels Sprouts

This is something I found on Cavegirl Cuisine, BUT I couldn't find quail, so I subbed with Cornish Game Hens....WHAT AN AWESOME DINNER!!!!!!  This would even be a great Paleo choice for Christmas dinner :)

Cranberry-Glazed Cornish Game Hens

 w/ Jalapeno-Bacon Brussels Sprouts

 

GLAZE:

1 cup FRESH cranberries

1 Granny Smith apple, grated

1/4 cup pure maple syrup

1 t cooking sherry

1 t nutmeg

1/2 t cinnamon

2 T orange juice, freshly squeezed

 

To make the glaze, place all the ingredients in a sauce pan and cook over medium heat, squishing cranberries as it cooks.  It takes about 10-15 minutes.  Press mixture through a mesh strainer or sieve to remove the liquid into a bowl.  Set liquid aside and discard the solid parts. 

 

BRUSSELS SPROUTS

4 cups quartered sprouts

4 slices of bacon, diced

1 large jalapeno, seeded and diced

 

CORNISH GAME HENS:

2 Hens

1 small lemon, quartered

1/2 t thyme

Salt and pepper

1/3 cup water

 

SIDE NOTE!!!!

****Since the hens take a little longer to cook, I recommend that you place them in the oven first, then add the Brussels Sprouts later on.****

 

Preheat the oven to 350 degrees and place hens on a roasting pan

 

Pat dry hens and place 2 quarters of lemon, salt, pepper and 1/4 t of thyme in each cavity

 

Brush 1/3 of glaze on hens and cover with a "tin foil tent", pour water on the bottom of the roasting pan and cook for 15 minutes. 

 

Brush another 1/3 of the glaze on the hens at 30 and then 45 minutes.  (Internal temp of  hens will need to be 165 degrees). Add water as needed to prevent the drying of the meat.

 

30 minutes into the hens cooking (what I did), place the Brussels Sprouts, bacon and jalapeno on a baking sheet and mix together well.  Place on the rack below the hens and cook for 40 minutes.

 

Remove from oven and let it rest for 10 minutes.

 

Serve warm and enjoy!